These adorable blue cheese and pimiento jam thumbprint cookies are a delightful savoury treat with a perfect balance of tangy, creamy, and smoky flavours. Each cookie is topped with a dollop of sweet and tangy pimiento jam, creating a delicious contrast to the rich buttery base.
Makes 16
100g Lewis Road Creamery butter, softened
60g Mt. Eliza Blue Monkey cheese, crumbled
30g Parmigiano Reggiano, finely grated
140g Girolomoni organic ‘00’ flour
¼ tsp Sal de Añana spring salt
¼ tsp La Chinata hot smoked paprika
2-3 Tbsp El Navarrico pimiento (peppers) jam
Preheat oven to 180˚C fan bake. Put the butter and cheese in a bowl and beat with an electric mixer until creamy. Add the flour, salt, smoked paprika and stir together to form a ball of dough. Cover and chill for 30 minutes. Roll dough into 20g walnut sized balls and gently press down onto a greased baking tray. Press a thumbprint indentation into the centre of each. Put ¼ tsp pimiento jam into each cavity. Bake for 10-12 minutes until golden brown.
Recipe by Julie Le Clerc
