Description
Cheesy Jalapeño Shortbread is a savory snack that perfectly balances the buttery richness of classic shortbread with the bold, spicy heat of fresh jalapeños and the rich flavor of sharp cheddar cheese. Easy to make and customizable in heat level, this delightful treat is ideal as a party appetizer, snack, or creative twist on traditional savory biscuits.
Ingredients
Scale
Shortbread Base
- 1 cup (227g) unsalted butter, softened
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp smoked paprika
Flavor Add-ins
- 1 cup (100g) sharp cheddar cheese, grated
- 2 fresh jalapeños, finely chopped (seeds removed for less heat)
Instructions
- Prepare the Ingredients: Finely chop the jalapeños, removing seeds if you prefer less heat, and grate the sharp cheddar cheese. Make sure the butter is softened to room temperature to ensure easy mixing.
- Mix the Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, salt, and smoked paprika to evenly distribute the seasonings throughout the dough.
- Cream Butter and Cheese: Using a hand mixer or stand mixer, cream the softened butter until fluffy. Gradually incorporate the grated cheddar cheese until the mixture is well combined.
- Incorporate Jalapeños and Dry Mix: Fold the chopped jalapeños gently into the butter and cheese mixture. Slowly add the dry ingredient mixture and mix just until the dough comes together, being careful not to overwork it.
- Shape and Chill the Dough: Form the dough into a log or press it evenly into a pan. Wrap tightly or cover with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up the dough.
- Slice and Bake: Preheat the oven to 350°F (175°C). Slice the chilled dough into rounds about ¼ inch thick and arrange them on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the edges are golden brown.
- Cool and Enjoy: Remove the shortbread from the oven and transfer to a wire rack to cool completely before serving, allowing the perfect buttery crunch paired with spicy cheesy flavor.
Notes
- Use cold butter for shaping to make slicing easier and prevent spreading during baking.
- Do not overmix the dough to avoid tough shortbread—mix just until combined.
- Adjust jalapeño heat by removing seeds or membranes for milder flavor.
- Grate cheese finely to ensure even melting and flavor distribution.
- Store finished shortbread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 130
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 25mg
Keywords: cheesy jalapeño shortbread, savory snack, appetizer, spicy shortbread, jalapeño cheese biscuits
