Cheese bites and jelly (Print Version)
# Ingredients:
01 -
190 g all-purpose flour
02 -
1/2 teaspoon salt
03 -
1/4 teaspoon black pepper
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1/2 teaspoon smoked paprika (optional)
05 -
115 g softened unsalted butter
06 -
100 g shredded aged cheddar cheese
07 -
25 g grated parmesan
08 -
1 egg yolk
09 -
2 tablespoons cold water
10 -
80 ml spicy chili jelly
# Instructions:
01 -
Set your oven to 375°F (190°C) and line two baking sheets with silicone mats or parchment paper.
02 -
In a medium-sized bowl, whisk together the flour, salt, black pepper, and smoked paprika if you're using it.
03 -
In a large mixing bowl, beat the butter, cheddar, and parmesan until smooth and creamy. Then add in the egg yolk and water, stirring until it's all combined. Slowly blend in the dry mixture to make a firm dough.
04 -
Scoop out tablespoon-sized chunks of dough and shape them into small balls. Place them on the prepared sheets with about two inches of space between each. Gently press the middle of each ball with your thumb or the back of a spoon to create a small dip.
05 -
Bake the cookies for about 10-12 minutes or until the edges start to turn golden. Pull them out of the oven and, while still warm, press the indentations once more with the back of a spoon to define the shape.
06 -
Spoon about 1/2 teaspoon of chili jelly into the center of each cookie. Pop them back in the oven for another 2-3 minutes to let the jelly heat up slightly.
07 -
Let the cookies sit on the baking sheets for five minutes to cool slightly, then move them to a wire rack to cool completely. You can serve them warm or after they're fully cooled.
# Notes:
01 -
Make-ahead tip: Shape the dough and create the thumbprint indentations a day in advance. Keep the unbaked cookies in the fridge until you're ready to bake.
02 -
Jelly swaps: Try fig, apricot, or cranberry jelly for a milder flavor instead of chili jelly.
03 -
Storage: Keep leftovers in an airtight container at room temperature for up to three days.