Sure! Here’s a recipe for Cheesy Jalapeño Shortbread:
Ingredients:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups all-purpose flour
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons finely chopped fresh jalapeños (seeds removed for less heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Butter and Cheese: In a large bowl, beat the butter until creamy. Add the shredded cheddar cheese and mix until well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, salt, black pepper, and cayenne pepper (if using). Gradually add the dry ingredients to the butter and cheese mixture, mixing until just combined.
- Add Jalapeños: Fold in the finely chopped jalapeños until evenly distributed throughout the dough.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Roll the dough into a log about 1.5 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 30 minutes, or until firm.
- Slice and Bake: Once the dough is firm, slice the log into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Cool: Remove from the oven and allow the shortbread to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips:
- Adjust the amount of jalapeños according to your heat preference.
- For an extra flavor twist, you can add a teaspoon of dried herbs like thyme or rosemary to the dough.
- Store the shortbread in an airtight container at room temperature for up to a week.
Enjoy your Cheesy Jalapeño Shortbread!