Step 4: Incorporate the Flour
- Gradually add the flour, mixing with a spatula or your hands until a soft dough forms.
- Be careful not to overmix; overworking the dough can make the shortbread tough.
The dough should be slightly crumbly but hold together when pressed.
Step 5: Shape the Shortbread
- Roll the dough into a log about 2 inches in diameter, or press it into a rectangular pan for a more classic shortbread shape.
- Chill the dough in the refrigerator for 20–30 minutes. This makes slicing easier and helps the cookies hold their shape during baking.
Step 6: Slice and Bake
- Remove the chilled dough from the fridge and slice into 1/4–1/2 inch thick pieces.
- Place the slices on the prepared baking sheet, leaving about 1 inch of space between them.
- Bake for 15–18 minutes, or until the edges turn a light golden brown.
Watch closely near the end to prevent over-browning; these cookies bake quickly due to the cheese content.
Step 7: Cool and Serve
- Let the shortbreads cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm for gooey cheese flavor or at room temperature for a firmer, crisp bite.
Tips for Perfect Cheesy Jalapeño Shortbread
- Cheese choice matters: Aged cheddar adds tanginess, while a milder cheese will mellow the flavor.
- Jalapeño heat: For spicier bites, leave some seeds in or add a pinch of cayenne powder.
- Storage: Keep in an airtight container for up to 5 days. Shortbreads also freeze well for up to a month.
These Cheesy Jalapeño Shortbreads are a masterful balance of buttery richness, sharp cheese, and a kick of spice. They pair beautifully with cocktails, soup, or even a fresh salad. Once you taste them, you’ll find it hard to stop at just one.
If you want, I can also make a step-by-step visual guide with tips for perfect slicing and baking, so it’s foolproof even for beginners.
Do you want me to create that visual guide too?
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