Get ready to tantalize your taste buds with our Cheesy Jalapeño Shortbread recipe! These savory shortbread bites are the perfect combination of buttery richness, sharp cheese, and a kick of spicy jalapeño flavor. Whether you’re planning a cozy gathering with friends or looking for a unique snack to enjoy on your own, these cheesy treats are sure to impress. Join us as we delve into the world of savory baking and create these irresistible shortbread delights, complete with FAQs, cook notes, variations, and even keto and low-carb options.
Ingredients:
- 1.5 cups of all-purpose flour
- 0.5 teaspoon of salt
- 8 tablespoons of cold, cubed butter (equivalent to 1 stick)
- 2 cups of either grated cheddar or pepper jack cheese
- 1 egg, beaten lightly
- 2 to 3 fresh jalapeño peppers, minced finely
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Cheese and Jalapeños: Stir in the grated cheese and minced jalapeño peppers until evenly distributed throughout the dough.
- Form the Dough: Add the beaten egg to the dough mixture and stir until the dough begins to come together. Use your hands to gently knead the dough until it forms a cohesive ball.
- Shape the Shortbread: Place the dough ball on a lightly floured surface. Roll out the dough to a thickness of about 1/4 inch. Use a cookie cutter or sharp knife to cut out shapes or squares from the dough.
- Bake: Arrange the shortbread pieces on the prepared baking sheet, leaving a little space between each piece. Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown.
- Cool and Serve: Remove the shortbread from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy!
Cook Notes and Variations:
- Chill the Dough: For easier handling, chill the dough in the refrigerator for 30 minutes before rolling it out and cutting out the shortbread shapes.
- Adjust the Spice: Depending on your preference for heat, you can adjust the amount of jalapeño peppers used in the recipe. For a milder flavor, remove the seeds and membranes from the peppers before mincing them.
- Cheese Variations: Experiment with different types of cheese to customize the flavor of your shortbread. Sharp cheddar, pepper jack, or even smoked gouda can all work well in this recipe.
- Add Herbs: Enhance the flavor of the shortbread by adding fresh herbs such as cilantro or parsley to the dough mixture.
Frequently Asked Questions (FAQs):
Q: Can I make these shortbread in advance?
A: Yes, you can prepare the shortbread dough in advance and refrigerate it until ready to bake. Simply wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours before baking as directed.
Q: How should I store leftover shortbread?
A: Store any leftover shortbread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the shortbread in a freezer-safe container for up to 3 months.
Q: Can I freeze the unbaked dough?
A: Yes, you can freeze the unbaked shortbread dough for future use. Shape the dough into a disk, wrap it tightly in plastic wrap, and place it in a freezer-safe bag or container. When ready to use, thaw the dough in the refrigerator overnight before rolling it out and baking as directed.
Q: Can I make these shortbread gluten-free?
A: Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make gluten-free shortbread. Just be sure to check that all other ingredients used are also gluten-free.
Q: Can I omit the jalapeños?
A: If you prefer a milder flavor, you can omit the jalapeños from the recipe altogether. The shortbread will still be delicious with just the cheese flavor.
Keto and Low-Carb Versions:
Keto Cheesy Jalapeño Shortbread:
- Replace all-purpose flour with almond flour or coconut flour for a keto-friendly option.
- Use cold, cubed butter and grated cheese as directed in the recipe.
- Substitute the egg with a flax egg or chia egg for binding.
Low-Carb Cheesy Jalapeño Shortbread:
- Opt for a low-carb baking mix or flour alternative such as almond flour or coconut flour.
- Choose a low-carb cheese option such as cheddar or pepper jack.
- Use a low-carb egg substitute or omit the egg altogether if desired.
Elevate your snack game with these flavorful Cheesy Jalapeño Shortbread bites. With just a handful of ingredients, you can create a savory treat that’s perfect for any occasion. Whether you’re hosting a party, enjoying a movie night at home, or simply looking for a delicious snack to enjoy on the go, these shortbread bites are sure to satisfy. So, grab your ingredients and get ready to impress your taste buds with the perfect blend of cheese and spice in every bite!
With detailed instructions, cook notes, variations, and FAQs, this blog post provides all the information you need to create the perfect Cheesy Jalapeño Shortbread. Whether you’re a seasoned baker or a novice cook, you’ll find everything you need to make this savory snack a success.
