Buttery shortbread-style crackers loaded with sharp cheddar cheese and spicy jalapeños for a bold homemade snack.
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Calories: 83kcal
Equipment
- Mixing Bowl
- pastry blender
- baking sheet
- Parchment Paper
Ingredients
- 1.5 cups all-purpose flour
- 0.5 tsp salt
- 8 tbsp cold unsalted butter cubed
- 2 cups sharp cheddar cheese freshly grated
- 1 large egg lightly beaten
- 2-3 fresh jalapeño peppers finely minced
Instructions
- Whisk together flour and salt in a large bowl.
- Cut cold butter into the flour mixture using a pastry blender until coarse crumbs form.
- Stir in the beaten egg until the dough becomes slightly shaggy.
- Fold in grated cheddar cheese and minced jalapeños until evenly distributed.
- Shape dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Slice chilled dough into ¼-inch rounds and place on prepared baking sheet.
- Bake for 14–18 minutes, rotating pan halfway through, until edges are lightly golden.
- Cool crackers on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Remove jalapeño seeds for milder heat or leave them in for extra spice.
Nutrition
Calories: 83kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 110mg | Potassium: 40mg | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 2mg