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Ingredients
500 ml cake flour
2ml salt
1ml baking powder
250g LANCEWOOD® Cheddar, finely grated
250g butter, softened
+/- 60ml apricot jam
Method
Sift the dry ingredients together. Add the cheddar cheese and mix through. Add the butter and mix to form a dough. Roll into small walnut sized balls. Place on a baking sheet lined with baking paper or into the cavities of a greased 24 cup small cupcake pan. Make a small whole in each with the back of a wooden spoon, taking care not to go all the way through. Fill with a little bit of apricot preserve. Do not make them too full – it will bubble out while baking. Bake at 200°C for 10 to 15 minutes and leave to cool. Fill with a little bit of extra preserve if necessary.
Makes 4 dozen
Cook’s Notes:
Use onion marmalade instead of apricot jam.