Jalapeno Cheddar Shortbread

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

Jalapeno Cheddar Shortbread

1/2 cup of finely shredded extra-old cheddar cheese
1 medium jalapeno, seeded and very finely chopped
3/4 cup of unbleached white flour
1/4 teaspoon of dry mustard powder
1/3 cup of unsalted, cold butter
1/4 teaspoon of freshly cracked pepper
1/4 teaspoon of sea salt
3 - 4 tablespoons of ice water

In a medium-large bowl, combine the cheese, jalapeno pepper, 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 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 (roughly two hours).

Slice the log into roughly 1/4 inch slices and place on a parchment paper lined baking sheet. Bake in a preheated 375 degree oven for 15 - 20 minutes or until the shortbread is golden. Leave to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Makes approximately 15 - 18 shortbread.

Note: The molded dough can be frozen for future use. Simply thaw in the refrigerator before slicing and baking.