Spicy Cheese Shortbread
Indulge in the irresistible flavors of Spicy Cheese Shortbread, a savory twist on a classic treat that's perfect for snacking or entertaining. This easy-to-make recipe combines the sharp tang of freshly grated cheddar cheese with a bold kick of cayenne pepper and smoky paprika for a flavor-packed bite that’s anything but ordinary. With buttery, crumbly perfection, these shortbread crackers are delightfully spiced and can be garnished with a sprinkle of red pepper flakes for added heat and visual appeal. Ready in just 35 minutes from start to finish, these bite-sized delights are ideal for pairing with wine, serving at a dinner party, or enjoying as an afternoon treat. Plus, they store beautifully for up to a week, making them a convenient make-ahead option.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 115 grams Unsalted butter, cold and cubed
- 150 grams Sharp cheddar cheese, grated
- 0.5 teaspoons Cayenne pepper
- 0.5 teaspoons Smoked paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 1 tablespoons Water, cold
- 0.5 teaspoons Optional: Red pepper flakes for garnish
Instructions
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, cayenne pepper, smoked paprika, salt, and black pepper.
Using a food processor or a pastry cutter, blend the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the grated cheddar cheese to the mixture and stir until evenly distributed.
Gradually add the cold water, one tablespoon at a time, and mix until the dough comes together enough to form a ball (avoid overmixing).
Place the dough on a lightly floured surface and roll it out to about 1/4 inch (6 mm) thickness.
Using a round or shaped cookie cutter, cut out the shortbread and place the pieces on the prepared baking sheet, leaving a little space between each.
Optional: Sprinkle lightly with red pepper flakes for extra spice and color.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the shortbread to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 91.5 g | 458% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2165 mg | 94% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 0.7 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1128 mg | 87% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 437 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
