Jalapeno Cheese Shortbread

(Savoury Shortbread)

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

Ingredients:

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

Instructions:

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.