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Lepelsteeltjies



Makes 30

  • 150 g cake flour

  • 130 g cheddar, finely grated

  • 120 g chilled butter

  • 1/2 t baking powder

  • 1/2 t salt

  • fine apricot jam

Sift the flour, baking powder and salt together then add the grated cheese. Add the chilled cubed butter and mix till it forms and dough. Wrap the dough in clingfilm and chill in the fridge for 30 minutes.


Preheat the oven to 180°C.


Roll the dough into 30+ same sized balls and place on a baking tray. Make a hole in the center of each cookie (I use the back of a wooden spoon) take care not to push through the cookie. Each cookie gets about ½ teaspoon of jam in the center. Too little and its dry, too much and the jam boils over.


Bake at 180°C for the first 10min and then reduce the oven temperature to 160°C for a further 5 minutes. If you like them a little crunchier bake another 5-10min or until golden brown.


We could lie to each other and say “Remove from oven and allow to cool, then store in an airtight container.” That is never going to happen……. you won’t be able to wait till they've cooled before eating ,let alone store what is left.


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