Description:
Herb-Infused Cheesy Jalapeño Shortbread is a unique twist on the classic shortbread cookie. Combining the richness of butter with the sharp, savory flavors of cheese, herbs, and a spicy kick from fresh jalapeños, these shortbread bites deliver an unexpected but delightful blend of savory and spicy. Ideal for parties, as a snack, or served alongside a charcuterie board, these shortbread cookies are perfect for those who love bold flavors and innovative recipes.
Ingredients:
1 ½ cups all-purpose flour
½ cup cornstarch
½ cup unsalted butter, softened
1 cup grated sharp cheddar cheese
1 small jalapeño, finely chopped (seeds removed for less heat)
2 tbsp fresh herbs (such as rosemary, thyme, or a blend)
1 tsp salt (or to taste)
1/4 tsp black pepper
1 tbsp cold water (if needed for dough consistency)
Instructions:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the dough: In a large mixing bowl, whisk together the all-purpose flour and cornstarch. Add the softened butter, grated cheese, chopped jalapeño, and herbs. Season with salt and black pepper.
Mix the ingredients using your hands or a pastry cutter until the dough starts to come together. If it seems too dry, add 1 tablespoon of cold water at a time until the dough holds together without being sticky.
Shape the dough: Roll out the dough on a lightly floured surface to about ¼ inch thick. Use a cookie cutter or a sharp knife to cut the dough into desired shapes (round, square, or even wedge shapes).
Bake the shortbread: Arrange the cut dough pieces on the prepared baking sheet. Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown and the shortbread is firm to the touch.
Cool and serve: Allow the shortbread to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve as an appetizer or snack.
Tips:
For a milder flavor, remove the seeds and membranes from the jalapeño to reduce the heat.
If you want extra cheesiness, consider adding a mix of cheeses, like Parmesan or Gruyère.
Store the shortbread in an airtight container at room temperature for up to 5 days. You can also freeze the dough before baking for up to 3 months—just roll it out, cut into shapes, and freeze on a baking sheet before transferring to a ziplock bag.
Corrections/Adjustments:
Flour Consistency: If the dough feels too crumbly, increase the amount of butter slightly to help it come together.
Herb Variations: Feel free to adjust the herb quantities based on your preference. Fresh thyme, sage, or parsley would also be delicious alternatives to rosemary.
Heat Level: If you prefer less spice, opt for a milder chili pepper, like a poblano, instead of jalapeños.
This recipe is a fun and flavorful way to switch up the traditional shortbread while adding some savory elements to your baking repertoire!
