Description
A delightful fusion of savory shortbread and spicy jalapeños, perfect for snacking and parties.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup finely chopped jalapeños
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the softened butter with the shredded cheese until well combined and fluffy.
- Add the flour, salt, cayenne pepper (if using), and garlic powder to the mixture. Stir well until a cohesive dough forms.
- Gently fold in the finely chopped jalapeños to evenly distribute them throughout the dough.
- Roll the dough into a log shape and wrap it in plastic wrap. Refrigerate for 30 minutes to firm up the dough for easier slicing.
- After chilling, remove from the fridge and slice the log into rounds about 1/4-inch thick. Arrange them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes or until the edges are lightly golden.
- Allow the shortbreads to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 0.2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg