In the world of savory treats, there exists a recipe that perfectly blends the richness of cheese with the spicy kick of jalapeños, creating a delightful harmony of flavors that tantalize the taste buds. This recipe, the Cheesy Jalapeño Shortbread, is a unique twist on traditional shortbread, offering an irresistible combination of creamy cheese and the bold zest of jalapeños. It’s an ideal snack for those who appreciate a bit of heat in their treats. Below, we will dive into how to make this scrumptious snack, so you can enjoy these little bursts of flavor right from your kitchen.
Ingredients:
- 1 1/2 cups all-purpose flour: The base of our shortbread, giving it structure and texture.
- 1/2 teaspoon salt: To enhance the flavors of the cheese and jalapeños.
- 8 tablespoons (1 stick) cold butter, cubed: This provides the shortbread its crumbly texture.
- 2 cups grated cheddar or pepper jack cheese: Either cheese works wonderfully, depending on your preference for a sharper or milder taste.
- 1 egg, lightly beaten: Helps to bind all the ingredients together.
- 2–3 fresh jalapeño peppers, finely minced: Adds that spicy kick that makes these shortbreads so special.
Directions:
- Start by Mixing: In a large bowl, whisk together the flour and salt. This dry mix will help evenly distribute the flavors in your shortbread.
- Incorporate the Butter: Add the cubed butter to your flour mixture. Using a pastry blender or two forks, work the butter into the flour until you achieve a crumbly texture. This step is crucial for getting that classic shortbread consistency.
- Add the Wet Ingredients: Gently stir in the beaten egg until the mixture starts to come together.
- Cheese and Jalapeños: Now, for the stars of the show – fold in your grated cheese and minced jalapeños until the dough forms. The dough should be uniform with bits of cheese and jalapeño visible throughout.
- Chill: Shape your dough into a ball, wrap it in plastic, and let it rest in the refrigerator for about an hour. This chilling time helps the flavors meld together and makes the dough easier to handle.
- Preheat and Prep: As you near the end of the chilling time, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Form the Shortbreads: Take the chilled dough, roll it into 1-inch balls, and place them on your prepared baking sheet, spaced 2 inches apart. Flatten each ball slightly for even baking.
- Bake to Perfection: Bake for 14 to 18 minutes, or until you see the edges start to turn a delicious golden brown.
- Cool: Let the shortbreads cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions:
These Cheesy Jalapeño Shortbreads are incredibly versatile. Serve them as an appetizer at your next gathering, enjoy them as a snack during your workday, or pair them with a bowl of creamy soup for a comforting meal. They’re sure to be a hit with everyone who tries them, offering just the right amount of spice to keep things interesting.
Final Thoughts:
Making these Cheesy Jalapeño Shortbreads is a delightful culinary experience, from preparing the dough to watching them turn golden brown in the oven. With a prep time of 15 minutes and a cooking time of 18 minutes, you can have a total of 24 savory shortbreads ready in just over an hour. Whether you’re a seasoned baker or trying your hand at savory baking for the first time, this recipe is straightforward and rewarding. So, gather your ingredients and get ready to bake up a batch of these flavorful treats. Your taste buds will thank you!
Cheesy Jalapeño Shortbread
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons (1 stick) cold butter, cubed
2 cups grated cheddar or pepper jack cheese
1 egg, lightly beaten
2–3 fresh jalapeño peppers, finely minced
Directions:
In a mixing bowl, combine the flour and salt.
Add the cubed butter to the flour mixture and use a pastry blender or two forks to incorporate the butter until the mixture resembles crumbs.
Gently mix in the beaten egg until combined.
Fold in the cheese and minced jalapeños until the mixture forms a dough.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 400°F (200°C).
Remove the chilled dough from the refrigerator and roll it into 1-inch balls. Place them on a baking sheet lined with parchment paper, ensuring they are 2 inches apart.
Slightly flatten each ball using the bottom of a glass or jar.
Bake for 14 to 18 minutes, or until the edges start to turn brown.
Allow the shortbreads to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 1 hour 33 minutes | Servings: 24 shortbreads