Jalapeno Cheese Shortbread

Preparation time: 20 minutes Flaky appetizers with a jalapeno zing, ideal with tea, they are best served the day they are made. Ingredients:

1. 1/2 cup shredded strong cheddar cheese (125 mL)
2. 1/2 large fresh jalapeno, seeded and chopped coarsely
3. 3/4 cup all purpose flour (175 mL)
4. 1/4 tsp dry mustard (1 mL)
5. 1/4 tsp pepper (1 mL)
6. 1/3 cup Butter (salted), cold and in pieces (75 mL)

Method:

• In food processor, pulse cheese and jalapeno 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.
• Makes about 20 shortbread.