Jalapeno Cheese Shortbread recipe

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Ingredients

½ cup shredded Ivanhoe Extra Old Cheddar
½ large fresh jalapeno, seeded and chopped coarsely
¾ cup all-purpose flour
¼ teaspoon dry mustard
¼ teaspoon pepper
⅓ cup Gay Lea Butter, cold and cubed
3 tablespoons ice water, or as needed

Nutrition Info

56.7 calories
carbohydrate: 3.7 g
cholesterol: 12.8 mg
fat: 4.2 g
fiber: 0.1 g
protein: 1.2 g
saturatedFat: 2.6 g
servingSize: -
sodium: 51 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. In food processor, pulse cheese and jalapeno together until finely chopped. Add flour, mustard and pepper. Pulse just to combine. Add butter, pulse until mixture resembles coarse crumbs with butter the size of peas. Pour in 3 tablespoons (45mL) of ice water. Pulse just until dough starts to hold together, adding up to 1 tablespoon (15mL) more water if dough seems dry. Shape into disc. Cover with plastic wrap and chill until firm, 2 hours or for up to 24 hours. (Disc can be frozen for up to 2 months, thaw in fridge before rolling.)

  2. Preheat oven to 375 degrees F (190 degrees C).

  3. Transfer dough to lightly floured work surface. Roll dough to 1/4-inch (5mm) thickness, dusting with flour to prevent sticking. Using 2-inch (5cm) cookie cutter, cut out rounds. Transfer to parchment paper-lined cookie sheets.

  4. Bake in centre of oven for 15 to 20 minutes or until golden. Cool in pan on rack for 5 minutes. Transfer to racks to cool completely.

Recipe Yield

20 shortbread

Recipe Note

Flaky appetizers with a jalapeno zing;ideal with wine and best served the day they are made.

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