Sweet & Savoury Cheese Cookies
"These are miniature jam tarts with a cheese crust. The sweet and savoury combination is really delicious so be sure to have lots on hand - they go fast!"
photo by Derf2440
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
60
ingredients
- 500 ml flour
- 1 ml baking powder
- 2 ml salt
- 625 ml cheddar cheese, finely grated
- 250 g butter
- 60 ml smooth apricot jam
directions
- Preheat oven to 200°C.
- Grease gem trays- the really little muffin tray!
- Sift flour, salt baking powder together.
- Mix in cheese.
- Mix in butter until it forms a dough.
- Roll walnut sized balls of dough and place them in the gem tray.
- Press small hollows into each ball with the handle of a wooden spoon.
- Spoon in a small quantity of jam into each hollow.
- Bake for approximately 15 minutes.
- Cool on a wire rack and store in an airtight container.
- Just before serving, top up hollows with additional jam.
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Reviews
-
These were a hit. I used jalapeno pepper jelly. 200 degrees celcius is 390 farenheit. Mine baked for 13 minutes. It took me forever, it seems, because I only had one small tart pan! Delicious! I think I will try them with some fig preserves. -
I just loved these little treats. I filled mine with green pepper jelly - colorful and tasty both. I plan to make these at holiday-time using both red and green hot pepper jellies. And since cheese and apples are such a classic pairing, I think apple jam or jelly would be good in these, too. Thank you so much for sharing your recipe, Bokenpop! Derf's photos made me want to prepare it. :) Lynnie -
These cookies were lovely, I say "were" cus they were gone in no time flat!! I just made half a recipe and come out with 24, wish I had made the whole recipe! Just one little problem, couldn't get the dough/pastry to bind, it just crumbled, so I added ice water until I got the right consistancy to palm into a ball. Didn't have any apricot jam but did have two bottles of jam with just a bit left in the bottom; strawberry and marmalade. Wored out very very good! I liked the marmalade best and DH liked the strawberry best. I will try the apricot next time and our grandson and his wife loved them both and wanted the recipe. Thanks for posting this keeper!! -
This was great thank you. My whole family love it and it makes a quick dish to take to school function etc.
RECIPE SUBMITTED BY
Bokenpop aka Mad
Milford, Delaware
I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
