- 150 g cake flour
- 1/2 t baking powder
- 1/2 t salt
- 130 g white cheddar, finely grated
- 130 g butter, chilled
- 3 T fine apricot jam
Preheat the oven to 180°C.
Sift the flour, baking powder and salt into a mixing bowl. Add the grated cheese and mix to combine.
Grate the chilled butter coarsely and add it to the mixing bowl, rubbing it into the dry mixture to form a dough.
Wrap the dough in clingfilm and chill for 30 minutes. Roll the dough into 30 even-sized balls and place on a baking sheet.
Use the back end of a wooden spoon handle to make a hole in the centre of each biscuit – take care not to push it right through the biscuit.
Fill each hole with apricot jam, then bake for 10 minutes. Reduce the oven temperature to 160°C and bake the biscuits for a further 5 minutes.
Remove from the oven and allow to cool before storing in an airtight container.
Mariana Esterhuizen is the owner-chef of Mariana's Home Deli and Bistro in Stanford. To book your place or table, call (028) 341-0272.