Cheesy Jalapeño Shortbread

Cheesy Jalapeño Shortbread

Ingredients

• 1 cup (226 g) unsalted butter, very soft

• 1 cup (100 g) sharp cheddar cheese, finely grated

• 2 cups (250 g) all-purpose flour

• 1 small jalapeño, finely minced (seeds removed for mild, keep some for heat)

• ½ tsp salt

• ¼ tsp black pepper

• Optional but excellent:

  • ¼ tsp smoked paprika

  • ¼ tsp garlic powder

  • Flaky sea salt for topping

Instructions

1. Cream butter & cheese
   In a bowl, beat the butter and cheddar together until smooth and creamy. It’ll look a little fluffy and smell amazing.

2. Add flavor
   Mix in jalapeño, salt, pepper, and any optional spices.

3. Add flour
   Stir in flour just until a soft dough forms. Don’t overmix—shortbread likes it chill.

4. Shape & chill

   • Roll dough into a log about 2 inches thick, wrap tightly, and chill for 30–45 minutes
     or

   • Press dough into a parchment-lined 8×8 pan for bar-style shortbread.

5. Bake

   • Preheat oven to 325°F (165°C)

   • Slice log into ¼-inch rounds or score bars

   • Sprinkle with flaky salt

   • Bake 18–22 minutes, until edges are lightly golden (not browned)

6. Cool
   Let them cool completely—they crisp up as they set.

Tips & Variations

• Extra heat: Add a pinch of cayenne or finely chopped pickled jalapeños

• Different cheese: Try pepper jack, aged gouda, or parmesan

• Herby version: Add 1 tsp finely chopped rosemary or chives

• Party move: Cut into tiny squares and serve with beer or cocktails

If you want, I can tune this for gluten-free, air fryer, or extra-crumbly British-style shortbread vibes.