If you love shortbread, get ready to be blown away by a savory twist that takes this classic treat to a whole new level. These Cheesy Jalapeño Shortbreads are dangerously snackable, and once you taste them, you won’t be able to resist having more.

The combination of jalapeño and cheese in these shortbreads creates an aroma that will make your mouth water even before they go into the oven. The freshness of the jalapeños perfectly complements the rich, buttery shortbread and the cheese. You can use any type of cheddar you prefer, from sharp orange to white, or even pepper jack, Monterey jack, or Irish cheddar.

What sets these shortbreads apart is the addition of young cheese, fresh jalapeños, and an egg, which adds moisture to the dough. Unlike traditional shortbread, these biscuits have a slight chewiness that makes them incredibly addictive.

To make these Cheesy Jalapeño Shortbreads, start by cutting cold butter into flour until you have a sandy mixture. Then add a beaten egg and mix well before adding the chopped jalapeño and cheese. Pulse everything together in a food processor until you have a wet meal texture.

Be careful not to over-process the dough, as you want to keep the lovely speckles of green and orange visible in the shortbreads. Roll the dough into a ball, cover it in plastic wrap, and let it chill in the refrigerator for at least an hour.

When you’re ready to bake, preheat the oven and roll the dough into 1-inch balls. Place them on a baking sheet lined with parchment paper and flatten them using the bottom of a cup. This method is much easier than the traditional way of rolling and slicing shortbread.

Bake the shortbreads until they are golden brown. The baking time may vary depending on the moisture content of your flour and cheese, so keep an eye on them. Once they are done, let them cool on a wire rack before serving.

These Cheesy Jalapeño Shortbreads are not only a delightful snack but also perfect for parties or as a side to chili. So, if you’re a shortbread aficionado, you must add this recipe to your collection immediately.

Recipe Details

• Makes 30-32 shortbreads
• Prep time: 1 hour 30 minutes
• Inactive time: 1 hour
• 84 calories per shortbread
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) cold butter, cubed
• 2 cups grated cheddar or pepper jack cheese
• 1 egg, lightly beaten
• 2-3 fresh jalapeño peppers, finely minced

Preparation

1. In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry knife or two forks until the mixture becomes dry and crumbly.
2. Stir in the beaten egg, then add the cheese and minced jalapeños. Roll the dough into a ball and cover it with plastic wrap. Refrigerate for 1 hour.
3. Preheat the oven to 400°F. Roll the chilled dough into 1-inch balls and place them on a greased or lined baking sheet, spacing them 2 inches apart. Flatten each ball slightly using the bottom of a mug or jar.
4. Bake for 14-18 minutes, or until the shortbreads are just beginning to turn golden brown. Allow them to cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

This recipe has been adapted from Food 52, so you know it’s a winner. Enjoy these irresistible Cheesy Jalapeño Shortbreads and indulge in their addictive flavors!