LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
30
42 MINS
20 MINS
22 MINS
INGREDIENTS
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
METHOD
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!
Cheesy Thumbprint Biscuits
LEVEL:
EASY
SERVES:
30
TOTAL TIME:
42 MINS
PREP TIME:
20 MINS
COOK TIME:
22 MINS
Cheesy Thumbprint Biscuits
INGREDIENTS
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
METHOD
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!