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These cheesy bites with pepper jam have seriously stolen the show at my snack spreads. Every bite gives you bold cheesy goodness and a perfect hit of sweet spice all in one.
I picked this up at my mother-in-law’s years ago and I’ve tweaked it every season since. Now, it’s all my friends want me to bring when there’s a get-together.
Fresh Ingredients
- 80 ml hot pepper jam: Totally makes the bites pop with spice and sweetness
- 2 tbsp cold water: Keeps the dough nice and moist
- 1 large egg yolk: Binds everything and gives the dough some richness
- 25 g shredded parmesan: Bumps up the umami big time
- 100 g grated sharp cheddar: Go for well-aged for deeper taste
- 115 g softened unsalted butter: Makes them soft and rich
- 1/2 tsp smoked paprika (optional): Adds a subtle smoky vibe if you want
- 1/4 tsp black pepper: Subtle heat that works with the cheese
- 1/2 tsp salt: Brings out all the flavors
- 190 g all-purpose flour: Holds everything together
Easy Step-by-Step
- Let Them Cool and Enjoy:
- Let the cheesy snacks sit for 5 minutes on the tray, transfer to a rack, and cool fully. Serve warm or room temp—both ways are awesome.
- Add the Jam:
- Spoon about half a teaspoon of pepper jam into every thumbprint. Pop back in the oven for a couple of minutes, just to warm the jam up (don’t let it boil).
- Bake (First Time):
- Bake for 10–12 minutes until the edges get golden (the middles should stay fairly light). Right after baking, use a spoon’s back to press the thumbprints deeper while the dough’s soft.
- Make the Indents:
- Grab spoonfuls of dough and roll them into little balls. Line them up on your prepared trays, leaving a couple of inches in between. Use your thumb or a small spoon to press a dent into each one.
- Mix Up the Dough:
- In your large bowl, whip the soft butter with the cheddar and parmesan till smooth and fluffy. It makes them light. Add egg yolk and cold water, mixing in well. Slowly mix in the dry stuff till a soft dough forms.
- Combine Dry Ingredients:
- Take a medium bowl and stir together your flour, salt, pepper, and paprika (if you’re using it). Mix them till even—this way, every bite tastes the same.
- Get the Oven Hot:
- Set your oven for 190°C and line two baking sheets with parchment or silicone mats. A hot oven means your snacks will bake up golden and even.
Honestly, the cheese you use makes the real difference. I always go for cheddar that's been aged at least 18 months so the flavor really stands out even with all that sweet-spicy jam.
Storage Tips
These tasty bites keep fine in an airtight container out on the counter for up to three days. If you want them as fresh as day one, give them a quick warm-up at 150°C before serving. Skip the fridge since it’ll make the biscuits tough.
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Jam Options
Pepper jam is classic, but swap in whatever you’re craving. Fig jam is gorgeous with cheese if you like things less spicy. Apricot jelly cuts through the richness and adds tang. For a holiday twist, try cranberry jam for tartness and a pretty red color.
Serving Ideas
These mini bites totally level up any fancy snack platter. Serve alongside thin slices of prosciutto, a pile of marinated olives, and a handful of fresh grapes for the best mix of tastes and textures. Want a great drink match? Try a crisp, dry white wine like Sauvignon Blanc to balance the cheese, or go with a light, fruity rosé for a little sweet kick with the spicy jam.
Frequently Asked Questions
- → Can I use a different jelly instead of pepper jelly?
Sure, swap the pepper jelly with fig, apricot, or cranberry jelly to match your taste.
- → How can I prepare these bites ahead of time?
Shape the dough and indent the bites a day before. Store them in the fridge until you're ready to bake.
- → How long can I keep these bites fresh?
Keep them in an airtight container at room temperature for up to three days.
- → Is it possible to freeze the dough?
Yes, freeze the pre-shaped dough before baking. Place the balls on a tray, freeze, then transfer to a sealed bag. Thaw in the fridge when needed.
- → What cheese can replace cheddar?
Mimolette, comté, or gruyère are great substitutes and will add their own delicious twist.