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Cheese and Jam Biscuits

Recipes of My Art
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Servings 30 biscuits

Ingredients
  

  • 150 g plain flour
  • 1/2 teaspoon baking powder
  • 1 pinch of salt
  • 80 g fontina or cheddar cheese finely grated
  • 50 g parmesan cheese finely grated
  • 130 g butter chilled
  • 3 tablespoons fine apricot jam

Instructions
 

  • In a medium mixing bowl, sift the flour, baking powder and salt and add the grated cheeses and mix all together.
  • Grate the chilled butter coarsely and add it to the mixing bowl, rub it into the dry ingredients, until it all comes together to form a dough.
  • Wrap in clingfilm and refrigerate for 30 minutes.
  • Preheat the oven to 180°C
  • Divide the dough into 30 equal sized balls and place on a baking sheet with baking parchment.
  • Use the back end of a wooden spoon handle to make a hole in the centre of each biscuit.
  • Fill each hole with apricot jam and bake for 10 minutes. Reduce the oven to 160°C and cook for a further 5 minutes.
  • Remove from the oven, allow to cool for a few minutes then place on a cooling rack to cool completely.