Lepelsteeltjies – one is just NEVER enough!
Lepelsteeltjies are my downfall. I have no limits and no resistance either when it comes to these delectable little biscuits.
For those of you who have no idea what I am talking about, lepelsteeltjies are small cheese biscuits with a jam center. It is like eating jam and cheese on a sandwich, just way better.
I heard the other day that they have another name in the South African baking culture and that is “wildebeesogies“. I must say, I have never heard this name before, we grew up with lepelsteeltjies. My mom always baked them around Christmas time, and they were kept one side and rationed. She knew me too well, I would have polished them in one sitting.
The secret to making Lepelsteeltjies is to use real butter and a strong hard cheese, like pecorino or Parmesan. I have another little tweak, but you will pick it up in the recipe.
Lepelsteeltjies are delicious with a small glass of sherry, on a cheese board or if you leave the jam out, you can serve them with cream cheese and Red Onion Marmelade. The recipe is here.
400 ml flour
250 ml strong cheese – pecorino or Parmesan
100 g soft butter
5 ml curry powder
a pinch of cayenne pepper or smoked paprika – optional
100 ml smooth apricot jam
Place all the ingredients in your food processor. Process until it comes together in a ball of dough – rest for 20min(if you can). Preheat oven to 180 C. Take small pieces of the dough, roll it in a ball the size of a walnut. Place on a baking sheet that you have lined with baking paper. Take the back of a wooden spoon and make a little dent/hole in every ball of dough ( do not press the back of the spoon right through). Fill the hole with a little bit of apricot jam.
Bake the crackers until they have a pale golden color. Remove from the oven and cool.