Jalapeño Cheddar Shortbread

I was in the mood for a treat the other day and, not wanting anything sugary, I decided to make these delicate, buttery and savory jalapeño and Cheddar cheese shortbreads. Serve as an evening snack with wine, or as an appetizer for any occasion.

Jalapeño Cheddar Shortbread

Recipe by Lisa Turner Published on January 6, 2008 Simple, delicate, savory and buttery shortbread biscuits baked with jalapeño and sharp extra-old Cheddar cheese — a great snack or addition to fine meals Print this recipe Ingredients: 1/2 cup fine grated extra-old Cheddar cheese 1 jalapeño, seeded and finely chopped 3/4 cup unbleached white flour 1/4 teaspoon dry mustard powder 1/4 teaspoon sea salt 1/4 teaspoon freshly cracked pepper 1/3 cup cold unsalted butter 3 to 4 tablespoons ice water Instructions: In a large bowl, combine the cheese, jalapeño, flour, mustard, salt and pepper. Cut the butter into the flour mixture with a pastry cutter or a fork and knife until only small pieces of butter are visible. Sprinkle 3 tablespoons of ice water into the bowl and stir just until the dough holds together. Add another tablespoon of ice water if the dough is too dry. Transfer the dough to a piece of plastic wrap and shape into a 10-inch log. Wrap the dough with the plastic wrap and refrigerate until firm (about 2 hours). Preheat an oven to 375° and line a baking sheet with parchment paper. Slice the log into 1/4-inch slices and place on the baking sheet. Bake for 15 to 20 minutes or until the shortbread is golden. Remove from the oven and leave to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Note: The molded dough can be frozen for future use. Simply thaw in the refrigerator before slicing and baking. Makes 15 to 18 shortbreads