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500 ml cake flour
2 ml salt
1 ml baking powder
250 g LANCEWOOD® Cheddar, finely grated
250 g butter, softened
+/- 60 ml apricot jam
Preheat the oven to 200°C and line a baking sheet with baking paper.
Sift the cake flour, salt and baking powder together. Add the Cheddar and mix through. Add the butter and mix to form a dough.
Roll the dough into small sized balls and place the balls on the lined baking sheet.
Make a small hole in each using the back of a wooden spoon, taking care not to push all the way through.
Fill each hole with apricot jam, taking care not to overfill them as it will bubble out while baking.
Bake for 10 – 15 minutes. Leave to cool. Add extra jam if necessary.
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