Cheesy Jalapeño Shortbread Snack (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1/2 teaspoon salt
→ Wet Ingredients and Add-ins
03 -
8 tablespoons (1 stick) cold unsalted butter, cubed
04 -
2 cups grated cheddar cheese or pepper jack cheese
05 -
1 egg, lightly beaten
06 -
2-3 fresh jalapeño peppers, finely minced
# Instructions:
01 -
Combine flour and salt in a large bowl. Cut in butter using a pastry knife or two forks until the mixture becomes dry and crumbly. Stir in the beaten egg, then fold in the cheese and minced jalapeños. Shape the mixture into a ball, cover it with plastic wrap, and refrigerate for 1 hour.
02 -
Heat the oven to 400°F (200°C).
03 -
Roll the dough into 1-inch balls and place them on a greased or parchment-lined baking sheet, spaced 2 inches apart. Flatten each ball slightly using the bottom of a flat mug or jar.
04 -
Bake for 14-18 minutes or until the edges of the shortbread begin to turn golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.