jalapeno cheese shortbread

Ingredients

• Servings: 20
• 1/2 cup shredded ivanhoe extra old cheddar
• 1/2 large fresh jalapeno, seeded and chopped coarsely
• 3/4 cup all-purpose flour
• 1/4 teaspoon dry mustard
• 1/4 teaspoon pepper
• 1/3 cup gay lea butter, cold and cubed
• 3 tablespoons ice water, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 40 mins


• 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 (45ml) of ice water. pulse just until dough starts to hold together, adding up to 1 tablespoon (15ml) 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.)
• preheat oven to 375 degrees f (190 degrees c).
• transfer dough to lightly floured work surface. roll dough to 1/4-inch (5mm) thickness, dusting with flour to prevent sticking. using 2-inch (5cm) cookie cutter, cut out rounds. transfer to parchment paper-lined cookie sheets.
• 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.