jalapeno-cheese-shortbread.json

{
    "directions": [
        "In food processor, pulse cheese and jalapeno together until 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 (45mL) of ice water. Pulse just until dough starts to hold together, adding up to 1 tablespoon (15mL) 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 375 degrees F (190 degrees C).",
        "Transfer dough to lightly floured work surface. Roll dough to 1/4-inch (5mm) thickness, dusting with flour to prevent sticking. Using 2-inch (5cm) 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."
    ],
    "ingredients": [
        "1/2 cup shredded Ivanhoe Extra Old Cheddar",
        "1/2 large fresh jalapeno, seeded and chopped coarsely",
        "3/4 cup all-purpose flour",
        "1/4 teaspoon dry mustard",
        "1/4 teaspoon pepper",
        "1/3 cup Gay Lea Butter, cold and cubed",
        "3 tablespoons ice water, or as needed"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Jalapeno Cheese Shortbread",
    "url": "http://allrecipes.com/recipe/241587/jalapeno-cheese-shortbread/"
}