These savoury parmesan thumbprint biscuits are quick and easy to make. The biscuits are filled with goat’s cheese and red onion marmalade. These savoury treats would make fantastic canapés or just really tasty snacks.
7 ingredients7 steps
Vegetarian
Ingredients
MetricImperial
For the Biscuits
150gAllinson's Plain White Flour
75gParmesan
100gUnsalted butter (softened)
0.25 tspSalt
1Free range egg yolk
For the Topping
50gRed onion marmalade
50gGoats cheese
Utensils
Mixing bowl
Two baking sheets
Baking parchment
Clingfilm
Cooling rack
Nutritional information per 15g serving
Energy 77cal
Fat 5.1g
of which Saturates 3.1g
Carbohydrates 5.5g
of which Sugars 1.1g
Protein 2.2g
Salt 0.16g
Method
Step 1
Pre-heat the oven to 180°C (fan 160°C, gas mark 4) and line 2 baking sheets with non-stick baking parchment.
Step 2
Mix together all of the biscuit ingredients until just combined and a soft dough is formed. Wrap in cling film and leave to rest in the fridge for 15 minutes.
Ingredients for this step
150gAllinson's Plain White Flour
75gParmesan
100gUnsalted butter (softened)
0.25 tspSalt
1Free range egg yolk
Step 3
Remove from the fridge and roll the dough into small balls approximately 2.5cm in diameter. Place onto the prepared baking sheets, leaving a gap between each of approximately 3cm to allow for any spreading in the oven.
Step 4
Gently press your thumb into the centre of each biscuit until a small hollow is created.
Step 5
Place approximately ½ teaspoon of red onion marmalade into the centre of each biscuit, filling the hollow. Top the marmalade on each biscuit with a small piece of goat’s cheese.
Step 6
Place in the pre-heated oven and bake for 15-18 minutes or until the biscuits and goats cheese are just starting to colour slightly.
Step 7
Remove from the oven and leave to cool slightly before serving.
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