Looking for a savory twist on a classic? These cheesy jalapeño shortbreads are infused with fresh herbs and a hint of spice, making them the perfect snack or appetizer. With the buttery richness of cheddar and Parmesan, paired with the warmth of jalapeños and slow-infused herbs, this crunchy treat delivers bold flavor in every bite. Whether you’re serving them at a gathering or enjoying them with your favorite soup, these shortbreads will quickly become a crowd favorite!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup sharp cheddar cheese, grated
- ½ cup Parmesan cheese, grated
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 1 tsp dried thyme (or 2 tsp fresh)
- ½ tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
- Infuse the Butter: In a small saucepan over low heat, melt the butter with thyme, oregano, and smoked paprika. Let it infuse for 10–15 minutes, then strain (if desired) and cool slightly.
- Make the Dough: In a bowl, mix the infused butter with the cheddar, Parmesan, and chopped jalapeño. Stir in the flour, salt, and pepper until a dough forms.
- Chill: Roll the dough into a log, wrap it in plastic, and refrigerate for at least 1 hour (or overnight for deeper flavor).
- Bake: Preheat the oven to 325°F (163°C). Slice the dough into ¼-inch rounds and place them on a parchment-lined baking sheet.
- Slow Bake: Bake for 25–30 minutes until lightly golden. Let cool before serving.
Note:
For an extra kick, leave some of the jalapeño seeds in the dough. You can also experiment with different herbs, such as rosemary or basil, to match your flavor preferences. If you’re looking to save time, you can make the dough ahead of time and store it in the fridge for up to 3 days or freeze it for up to 1 month. These shortbreads are best served fresh but can be stored in an airtight container for up to 3 days.
Enjoy these buttery, cheesy shortbreads with soup, dips, or on their own! Want to tweak the heat or herbs?
