Jalapeño Cheese Shortbread

Jalapeño Cheese Shortbread
Find this and other great recipes on our website:
http://www.gaylea.com/recipes/shortbread/1030-retail-recipes-shortbread-jalapeno-cheese-shortbread

Some like it hot. Shortbreads you have to taste to believe.

SERVINGS: 20 cookies

INGREDIENTS:
1/2 cup Ivanhoe Cheddar Cheese, shredded
1/2 cup Jalapeño Pepper, large, seeded and chopped coarsely
3/4 cup All Purpose Flour
1/4 tsp Dry Mustard
1/4 tsp Pepper
1/3 cup GAY LEA - Salted Butter, cold and in pieces

INSTRUCTIONS:
In food processor, pulse cheese and jalapeño together 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 (45 mL) of ice water. Pulse just until dough starts to hold together, adding up to 1 tbsp (15 mL) 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 375F (190C).
Transfer dough to lightly floured work surface. Dusting with flour to prevent sticking, roll dough to ¼-inch (5mm) thickness. Using 2-inch (5 cm) 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.

Видео Jalapeño Cheese Shortbread канала GayLeaFoodsCoop