Cheese & pepper jelly (Print Version)
# Ingredients:
01 -
190 g of all-purpose flour
02 -
1/2 teaspoon salt
03 -
1/4 teaspoon ground black pepper
04 -
1/2 teaspoon smoked paprika (optional)
05 -
115 g unsalted butter, softened
06 -
100 g aged cheddar, grated
07 -
25 g grated parmesan
08 -
1 egg yolk
09 -
2 tablespoons cold water
10 -
80 ml spicy chili jelly
# Instructions:
01 -
Heat the oven to 190°C. Line two baking sheets with parchment paper or silicone mats.
02 -
In a medium bowl, whisk together the flour, salt, black pepper, and smoked paprika (if using).
03 -
In a large bowl, beat the butter, cheddar, and parmesan until smooth and creamy. Stir in the egg yolk and water until blended. Gradually mix in the dry ingredients until the dough comes together.
04 -
Scoop out tablespoon-sized pieces of dough and roll them into balls. Place them on the lined baking sheets, spacing them about 5 cm apart. Gently press the center of each ball with your thumb or the back of a spoon to create a small dent.
05 -
Bake for 10–12 minutes or until the edges are lightly golden. Pull them out of the oven and deepen the indents while they're still warm, using the back of a spoon.
06 -
Spoon about 1/2 teaspoon of chili jelly into the center of each indent. Then pop them back in the oven for another 2–3 minutes to warm up the jelly slightly.
07 -
Let the cookies cool on the sheets for roughly 5 minutes, then transfer onto a cooling rack to finish cooling. Serve them warm or at room temperature.
# Notes:
01 -
Make-ahead tip: Prepare the dough and shape the indents a day earlier. Keep them in the fridge until you're ready to bake.
02 -
Jelly swaps: Use fig, apricot, or cranberry jelly instead of chili jelly for a sweeter twist.
03 -
Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.