Cheesy Jalapeño Shortbread
Savory, buttery, and addictive, these shortbread crackers are a spicy twist on the classic cookie. They’re crisp, packed with sharp cheese and a kick of jalapeño, and perfect for snacking or serving with dips.
Prep Time: 15 mins | Chill Time: 1 hour | Bake Time: 15-20 mins | Makes: About 36 crackers
Ingredients
For the Shortbread:
· 1 cup (125g) all-purpose flour
· ¼ cup (35g) cornstarch or rice flour (for extra tenderness)
· ½ tsp salt
· ¼ tsp garlic powder (optional)
· ⅛ tsp cayenne pepper (optional, for extra heat)
· ½ cup (1 stick / 115g) unsalted butter, softened
· 1 ½ cups (150g) finely grated sharp cheese (cheddar, Pepper Jack, or a mix)
· 1-2 fresh jalapeños, seeds removed, finely minced (about 2-3 tbsp)
· 2 tbsp finely chopped fresh chives or cilantro (optional)
For Topping (optional):
· Flaky sea salt (like Maldon)
· Extra grated cheese
· Sesame seeds or everything bagel seasoning
Instructions
- Prepare the Dough
· In a medium bowl, whisk together the flour, cornstarch, salt, garlic powder, and cayenne (if using). Set aside.
· In a larger bowl, using a hand mixer or wooden spoon, beat the softened butter until creamy.
· Gradually add the grated cheese and beat until well combined. The mixture will be thick and paste-like.
· Add the minced jalapeños and herbs (if using). Mix until evenly distributed.
· Gradually add the dry ingredients to the butter-cheese mixture, mixing on low speed or by hand until a crumbly dough forms. It may not come together completely yet.
- Shape & Chill
· Turn the dough out onto a clean surface. Knead gently just until it comes together into a smooth ball.
· Shape the dough into a log about 2 inches (5 cm) in diameter. Roll tightly in parchment paper or plastic wrap.
· Refrigerate for at least 1 hour, or until very firm. (Can be chilled up to 3 days or frozen for 1 month.)
- Slice & Bake
· Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
· Slice the chilled log into ¼-inch (6mm) thick rounds. If the dough cracks, let it sit at room temperature for 5 minutes.
· Place rounds on baking sheets, about 1 inch apart. They won’t spread much.
· If desired, sprinkle tops lightly with flaky sea salt or extra cheese.
· Bake for 15-20 minutes, or until the edges are just starting to turn golden and the bottoms are lightly browned.
· Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will crisp up as they cool.
Success Tips
· Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can affect texture.
· Control the Heat: Remove seeds and white ribs from jalapeños for mild flavor; leave some in for more heat.
· Don’t Overwork the Dough: Mix until just combined to keep the shortbread tender.
· Uniform Slices: For even baking, try to slice the rounds to the same thickness.
· Cool Completely: The shortbread crisps as it cools, so be patient before tasting.
Serving Suggestions
· With Dip: Serve with salsa, guacamole, ranch dip, or a cool sour cream & lime crema.
· Cheese Board: An excellent addition to a charcuterie or cheese platter.
· Soup Companion: Perfect for dunking into tomato soup or chili.
· Cocktail Hour: A sophisticated pairing with a cold beer, margarita, or glass of wine.
Storage
· Room Temperature: Store in an airtight container at room temperature for up to 5 days.
· Freeze Dough: Wrap the log tightly and freeze for up to 3 months. Slice and bake directly from frozen, adding 2-3 minutes to bake time.
· Freeze Baked: Bake and cool completely, then freeze in a single layer. Re-crisp in a 300°F (150°C) oven for 5-8 minutes.
Delicious Variations
· Bacon-Cheddar-Jalapeño: Add ½ cup finely chopped, cooked bacon to the dough.
· Everything Bagel: Roll the log in Everything Bagel seasoning before slicing.
· Smoked Gouda: Use smoked Gouda cheese and add 1 tsp smoked paprika.
· Sweet & Spicy: Add 1 tbsp honey to the butter and use Pepper Jack cheese.
· Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Enjoy these crispy, cheesy, spicy bites—they disappear fast!