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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsB3, B6, B9, C, D
    MineralsIodine, Manganese

    Ingredients Jump to Instructions ↓

    1. 1/2 cup shredded strong cheddar cheese

    2. 125 mL

    3. 1/2 large fresh jalapeno, seeded and chopped coarsely

    4. 3/4 cup all purpose flour

    5. 175 mL

    6. 1/4 tsp dry mustard

    7. 1/4 tsp pepper

    8. 1 mL

    9. 1/3 cup GAY LEA Butter (salted), cold and in pieces

    10. 75 mL

    Instructions Jump to Ingredients ↑

    1. 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).

    2. Preheat oven to 375F (190C).

    3. 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.

    4. 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.

    5. Makes about 20 shortbread.


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