Great combination of sweet and savoury biscuits- many South Africans know these biscuits as Lepelsteeltjies, as the hole is made with the handle of a wooden spoon.
Makes 30-36 small biscuits
140 g wheat cake flour (250 ml) (1 cup)
1 ml baking powder
1 ml salt
120 g Cheddar cheese, finely grated (310 ml)
120 g butter
30 – 60 ml smooth apricot jam
Preheat oven to 200ºC/180ºC fan/Gas Mark 5.
Grease or spray ´n cook 3 x 12 hole small patty pans or miniature mini-muffin trays.
Sift flour, salt and baking powder together into the food processor bowl, which has been fitted with the double-knife-stainless-steel blade.
Add grated cheese and butter evenly around the bowl, and having the machine running; process until dough is formed and the mixture comes together into a ball.
Roll walnut-sized balls of dough and place them in the prepared pans.
Use the handle of a floured wooden spoon to press small hollows into each ball, taking care not to poke the holes through to the bottom.
Spoon a small quantity of jam into each hollow. Do not overfill with jam; it will bubble over the edges when baking.
Bake for 12 – 15 minutes, until golden brown and firm.
Cool in the tins for a short while before removing onto a wire rack.
Store in an airtight container.
Top up the indentations with additional apricot jam before serving.
Store in a sealed container.