Hands-on time: 20 minutes
Hands-off time: 22 minutes
½ cup vegetable oil
¼ cup NESTLÉ Cremora Original
1 large egg
½ tsp each salt and pepper, to season
2-3 tsp chopped fresh rosemary
1¾ cups (217g) cake flour
30 cubes cheese, 5mm
15 cherry tomatoes, halved
Preheat the oven to 170°C and line a baking tray with baking paper.
In a large mixing bowl, whisk the oil and NESTLÉ Cremora Original with an electric beater until light and airy, about 2 minutes.
Add the egg, salt, pepper, rosemary and 1 tablespoon of cold water then whisk until fully combined.
Sieve in the cake flour and fold it through the wet mixture until a dough forms.
Form the dough into 30 balls, each about the size of a teaspoon. Place the balls of dough onto the baking tray, allowing enough space between each ball. *Chef’s Tip: Don’t need 30 biscuits? Freeze half of the dough for up to 3 months!
Using your thumb or the back of a measuring spoon, create an indent in each ball.
Bake the biscuits for 8-10 minutes. Remove from the oven and place a cheese cube and half a cherry tomato in the indent of each biscuit.
Bake the biscuits for a further 10- 12 minutes. until golden and the cheese has melted.
Remove from the oven and allow to cool on a wire rack.
Serve the thumbprint biscuits on a cheeseboard and ENJOY!
Planning to try this?
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Cheesy Thumbprint Biscuits