Steps to Prepare Shortbread With Icing Sugar

Jalapeno Cheese Shortbread

Some scottish shortbread cookie recipes use a mixture of brown sugar or confectioner's sugar with the granulated sugar.

Recipe Summary Jalapeno Cheese Shortbread

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

Ingredients | Shortbread With Icing Sugar

½ cup shredded Ivanhoe Extra Old Cheddar

½ large fresh jalapeno, seeded and chopped coarsely

¾ cup all-purpose flour

¼ teaspoon dry mustard

¼ teaspoon pepper

⅓ cup Gay Lea Butter, cold and cubed

3 tablespoons ice water, or as needed

Directions

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.

Info | Shortbread With Icing Sugar

prep: 20 mins cook: 20 mins additional: 2 hrs total: 2 hrs 40 mins Servings: 20 Yield: 20 shortbread

TAG : Jalapeno Cheese Shortbread

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