Jalapeno Cheese Shortbread

Appetizers

Flaky appetizers with a jalapeño zing; ideal with wine and best served the day they are made.

  • Total Preparation Time: 2hrs 45 mins

Makes about 20 shortbread

Rating: 3 Stars
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Ingredients

1/2 cup 125 mL BLACK RIVER - Fresh Cheddar, shredded
1/2 1/2 Jalapeno Pepper, large, seeded and chopped coarsely
3/4 cup 175 mL All Purpose Flour
1/4 tsp 1 mL Dry Mustard
1/4 tsp 1 mL Pepper
1/3 cup 75 mL GAY LEA - Salted Butter, cold and in pieces
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Instructions:

  1. In food processor, pulse cheese and jalapeno together until finely chopped. Add flour, mustard and pepper. Pulse just to combine. Add butter; pulse until mixture resembles coarse crumbs with butter the size of peas. Pour in 3 tablespoons (45 mL) of ice water. Pulse just until dough starts to hold together, adding up to 1 tbsp (15 mL) more water if dough seems dry. Shape into disc. Cover with plastic wrap and chill until firm, 2 hours or for up to 24 hours (disc can be frozen for up to 2 months; thaw in fridge before rolling).
  2. Preheat oven to 375F (190C).
  3. Transfer dough to lightly floured work surface. Dusting with flour to prevent sticking, roll dough to ¼-inch (5mm) thickness. Using 2-inch (5 cm) cookie cutter, cut out rounds. Transfer to parchment paper lined cookie sheets.
  4. Bake in centre of oven for 15 to 20 minutes or until golden. Cool in pan on rack for 5 minutes. Transfer to racks to cool completely.

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Ingredients

1/2 cup 125 mL BLACK RIVER - Fresh Cheddar, shredded
1/2 1/2 Jalapeno Pepper, large, seeded and chopped coarsely
3/4 cup 175 mL All Purpose Flour
1/4 tsp 1 mL Dry Mustard
1/4 tsp 1 mL Pepper
1/3 cup 75 mL GAY LEA - Salted Butter, cold and in pieces
Add to Shopping List View Shopping List

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