8 Tablespoons (1 stick) butter, chilled and chopped
2 cups flour
½ tsp salt
¾ cup sharp cheddar cheese, shredded
¼ cup Ghost Pepper Jelly (Pick Your Jar Up At Bonnes Amies)
¼ cup milk
Combine butter, flour and salt in food processor – pulse until combined.
Add cheddar cheese and pulse until combined.
Pour flour mixture into a separate bowl. Add jelly and combine with a fork, slowly adding milk until it resembles a course meal.
Turn mixture onto parchment paper (it will be very crumbly) and work quickly to form a log. Wrap and refrigerate for a minimum of 1 hour.
Remove from paper and slice into ¼” discs. Place onto parchment lined cookie sheet and bake at 375°F until slightly brown, about 18-20 minutes.
"You asked for a punched-up version of our Hot Pepper Jelly, so we brought in the big guns, incorporating ultra-hot ghost peppers into this jelly. The sweetness from pure cane sugar and red bell peppers helps balance the spice for a flavor heat seekers will love. Give your taste buds a big kick by adding this jelly to appetizers, cheese plates or glazes."
