Preheat the oven to 200ºC.
Line two baking trays with baking paper. Sift the flour, salt and baking powder together. Stir in the grated Ladismith Mature Cheddar Cheese. Use the larger shredding side of the grater to grate the chilled butter; add to the flour and then rub in using your hands. Try not to overwork the dough; bring it together carefully, as this will help keep the texture of the biscuits short and crumbly once baked. Once all of the butter is incorporated, place it into the refrigerator for 10-15 minutes to rest. For consistency, weigh out 15 g pieces of dough, roll into balls and space out on the baking trays, as the cookies will spread slightly. Using the end of a wooden spoon’s handle, create a small hole in the centre of each dough ball, ensuring that you don’t press all the way through. Fill each cavity with a dollop of apricot jam. Place into the oven to bake for 15 minutes. When cooked, remove from the oven and leave to cool completely on a wire rack. Serve at teatime.
Line two baking trays with baking paper. Sift the flour, salt and baking powder together. Stir in the grated Ladismith Mature Cheddar Cheese. Use the larger shredding side of the grater to grate the chilled butter; add to the flour and then rub in using your hands. Try not to overwork the dough; bring it together carefully, as this will help keep the texture of the biscuits short and crumbly once baked. Once all of the butter is incorporated, place it into the refrigerator for 10-15 minutes to rest. For consistency, weigh out 15 g pieces of dough, roll into balls and space out on the baking trays, as the cookies will spread slightly. Using the end of a wooden spoon’s handle, create a small hole in the centre of each dough ball, ensuring that you don’t press all the way through. Fill each cavity with a dollop of apricot jam. Place into the oven to bake for 15 minutes. When cooked, remove from the oven and leave to cool completely on a wire rack. Serve at teatime.
