Cheesy Jalapeño Shortbread
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup shredded sharp cheddar cheese
1 tablespoon grated Parmesan cheese (optional)
1 small jalapeño, finely chopped (seeds removed for less heat)
2 tablespoons grated carrot (adds color and moisture)
1–2 tablespoons milk (only if dough needs help coming together)
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, salt, garlic powder, and baking powder.
Add in the softened butter and use a fork or your hands to cut it into the flour mixture until it resembles coarse crumbs.
Mix in the shredded cheddar, Parmesan (if using), chopped jalapeño, and grated carrot until well distributed.
If the dough is crumbly, add 1–2 tablespoons of milk to bring it together.
Roll the dough into small balls and flatten gently into discs. Place on the baking sheet.
Bake for 12–15 minutes or until edges are lightly golden. Cool on a wire rack.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 130 kcal | Servings: 18–20 shortbreads
Tips:
Use extra-sharp cheddar for a bolder flavor.
Let dough chill for 15 minutes before baking for cleaner edges.
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