Every now and then a chef accidentally creates a new dish. Maybe it's a revamp on an old classic or just their interpretation of another dish tried. Sometimes and often in my case its a fix up of either something I'm not happy with, an apprentice's misjudgment or the ingredients had way more punch than I imagined.
Theses cookies are a prime example of the later. I had just made a batch of classic jammy dodgers for my English partner, after many requests. Then the sweet chilli cherry tomato jam I made for market to table cooking class was just too sweet. It was a tomato jam to serve with BBQ tiger prawns. The local Bowen tomatoes, in season and at their prime, so juicy, sweet and full of flavour, hence, the amount of sugar I added was way to much.
The problem of such amazing local fresh produce.
Well, some things are meant to be, these cookies are an absolute winner. Fantastic with a glass of wine, as a side crouton to a salad, breakfast on the run or served instead of bread with your next soup bowl. If you don’t have the sweet chilli cherry tomato jam recipe, ask me, I will share or just come to the next market to table Masterclass. If you want to make them asap you could use a store brought savoury jam or chutney.
Get baking, a true cookie delight.
Sweet chilli cherry tomato jammy dodgers.
2 cups sifted self raising flour
1 tsp baking powder
½ cup grated Parmesan
1/4 cup grated tasty cheese
1 block Danish feta, 200g
½ cup butter, 125g
1tbsp. chopped chives
½ tbsp. chopped thyme
½ tbsp. chopped rosemary
1 portion of cherry tomato chilli jam (recipe form masterclass, from market to table)
Preheat oven to 160°C
In a large mixing bowl with beater attachment (or can be mixed by hand) place melted butter and eggs. Beat together. Add the flour, baking powder,herbs, Parmesan and tasty cheese. Mix well to combine.
Roll into desired size balls, think of jam drops. Approximately tablespoon per ball. Place on grease proof lined tray and make dint with your thumb. Place cherry tomato and chilli jam in the centre, a good teaspoon full, in each cookie hole, then top with about ½ teaspoon of danish feta. You will have some feta left over. Chef treats they call this.
Bake for around 15-20 min until golden and a light brown base. Time will vary depending on your oven. Enjoy.
Use can mix up the cheese if you fancy, but just stick with similar styles and firmness. For example you could swap the Danish feta for Camembert or tasty for Gouda. Herbs can be played around with too. Think caramelized onion, chopped very finely, sauteed till transparent, dried on paper towel add add to mix. Flour may need to be adjusted for this.If a bit wet add more flour. Even some dried herbs will work too. Dried oregano, especially Greek or Spanish has way more flavour then fresh. Make a base batch, divide in 3 and play around with different flavours. Not sure, ask me.
Sorry no photos of the finished product, yes, they all got eaten.