Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon finely chopped fresh rosemary
1 cup cold cubed butter
1 egg, lightly beaten
1 cup grated cheddar or pepper jack cheese
2 tablespoons minced jalapeños
1 teaspoon fresh thyme leaves
Directions
Combine all-purpose flour, salt, and finely chopped fresh rosemary in a large bowl.
Cut in cold cubed butter until the mixture is dry and crumbly.
Stir in a lightly beaten egg, grated cheddar or pepper jack cheese, minced jalapeños, and fresh thyme leaves.
Roll the dough into a ball, cover with plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 400°F.
Shape the dough into 1-inch balls and place them on a greased or lined baking sheet, a few inches apart.
Flatten each ball with a mug or jar.
Bake for about 15 minutes, or until lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Variations & Tips
For a milder version, reduce the amount of jalapeños or substitute with finely chopped bell peppers. If you have picky eaters, consider using a milder cheese like mozzarella. You can also experiment with different herbs such as basil or oregano for a unique flavor twist. For a gluten-free option, use a gluten-free all-purpose flour blend.
Enjoy!