Lepelsteeltjies recipe |
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08/19/2010
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Ingredients1 cup (250 ml) flour1/4 teaspoon (1 ml) baking powder 1/4 teaspoon (1 ml) salt 120 gram / 1 1/4 cup (310 ml) cheddar cheese, finely grated 120 gram butter (at room temperature) 2 tablespoons (30 ml) smooth apricot jam DirectionsGrease patty pans or miniature mini-muffin trays. Spray 'n Cook works really well.Sift flour, salt and baking powder together. Add grated cheese and butter, and combine into a dough. Roll walnut sized balls of dough and place them in the patty pans tray. Use the handle of a wooden spoon to press small hollows into each ball, taking care not to poke the holes through to the bottom. Spoon a small quantity of jam into each hollow. If you use too much jam, it will bubble over the edges when baking. Bake for approximately 15 minutes in an oven preheated to 200C. Cool on a wire rack and store in an airtight container. You can top up the hollows with additional apricot jam before serving. ServingsMakes 30-36 small biscuitsThis recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern. |
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