Makes 30

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


Serving suggestion:

Cheese board




  1. Preheat the oven to 170°C and line a baking tray with baking paper.

  2. In a large mixing bowl, whisk the oil and NESTLÉ Cremora Original with an electric beater until light and airy, about 2 minutes.

  3. Add the egg, salt, pepper, rosemary and 1 tablespoon of cold water then whisk until fully combined.

  4. Sieve in the cake flour and fold it through the wet mixture until a dough forms.

  5. 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!

  6. Using your thumb or the back of a measuring spoon, create an indent in each ball.

  7. 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.

  8. Bake the biscuits for a further 10- 12 minutes. until golden and the cheese has melted.

  9. Remove from the oven and allow to cool on a wire rack.

  10. Serve the thumbprint biscuits on a cheeseboard and ENJOY!

Planning to try this?


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Cheesy Thumbprint Biscuits