Cheddar thumbprint biscuits

A savoury delight!

You’re probably familiar with classic sweet thumbprint cookies (and called jam drops in Australia or hallongrota – raspberry caves – in Swedish). A staple among Christmas baking fans, they’re delicious and easy to make.  When I was young, we called them “thimble cookies” as our mom would use a sewing thimble to make the indentation in the dough that would later be filled with homemade jam. I decided to try my hand at a savory version and the experiment was a great success. Note that if you like, the dough balls can be frozen before baking – just thaw before pressing them down and popping them in the oven. If you’re a fan of cheesy delights you might also like my spicy cheese straws.

Ingredients

• 70 g (5 tbsp) very cold salted butter
• 280 g (10 oz) old (sharp) cheddar cheese
• 1 cup (120 g) all-purpose flour
• 1/2 teaspoon each sea salt and black pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• Chutney or hot pepper jelly, to serve

Method

• Preheat oven to 350F. Line one large or two smaller baking sheets with parchment paper and set aside.
• Grate the butter and cheese into a mixing bowl (or the bowl of a stand mixer, if you have one).
• In a separate bowl, whisk together the flour and seasoning; set aside.
• With stand or hand electric mixer, beat together the grated butter and cheese on low speed until they are evenly blended then increase speed to high and beat until the mixture is smooth and thick, scraping down the sides of the bowl as needed.
• Add flour mixture to cheese and butter in 30 g (1/4 cup) increments, blending on low speed each time just until incorporated. Repeat until all flour has been added and blended.
• Using a small cookie scoop or two teaspoons, shape dough into 24 evenly sized balls and place on prepared baking tray(s), spacing about 5 cm (2 inches) apart. Flatten slightly with your hand or a spatula to form round discs about 1 1/2 inches (4 cm) in diameter.
• Use the end of a wooden spoon handle, your clean thumb, or a thimble to press down in the centre of each disc to make a well in the centre which you will fill after baking.
• Note that at this point, unbaked biscuits can be frozen then transferred to an airtight container. When ready to bake, remove from freezer and place on baking trays to thaw slightly while oven pre-heats. Baking time will need to be increased by a few minutes if biscuits are still partially frozen when they go into the oven.
• Place the biscuits in the preheated oven and bake for 14-16 minutes or until the edges are just beginning to turn golden brown.
• Remove tray(s) from oven. Press down on centres of biscuits once again to re-form indentations which will have puffed up during baking.
• Let biscuits cool for 5 minutes then transfer to wire racks to cool completely.
• When ready to serve, place about 1/2 teaspoon of chutney or red pepper jelly in the indentation in the centre of each biscuit.
• Leftover baked, unfilled biscuits can be stored in an airtight container at room temperature for 3 days or frozen for up to 3 months. Let thaw before filling and serving.

Makes 24 biscuits.