1/2 cup peanut butter (smooth)
1 and 1/2 cup grated cheddar cheese
1 large egg
24 pickled jalapeno slices
Preheat oven to 180 oC. Mix the peanut butter, egg and cheese together, roll in small balls, press in 1 chopped slice of pickled jalapeno into each ball and place on greased baking sheet. Press lightly down with fork. Bake for 10 minutes. Let cool for 10 minutes on tray, remove and let it cool down completely on wire rack. (It hardens as it cools.)
Recipe and photo: Alma Pretorius
Makes 1 huge (21 cm diameter) cookie
8 – 10 portions, depending on size
15 tablespoons vegetable oil
2 large eggs
1 teaspoon almond essence
1/4 cup white sugar
2 cups self-rising flour
APRICOT FILLING:
1/4 cup apricot jam
25 g dried apricots, chopped
Mix the apricot jam and apricots together. Keep aside.
Mix the oil, eggs, essence, sugar and flour together, divide in 2. Form into 2 balls. Preheat oven to 180 oC. On greased baking sheet, place the 1 ball – slowly and carefully with your fingers flatten it to a circle – not too thin, not too thick. Spoon the filling on top – close but not ALL THE WAY to the edges.
On a plate, flatten the other ball to the same size as the one on the sheet – carefully place it on top of the apricot filling and dough. Seal the edges all around with your fingers. Bake cookie for 17 minutes (or till test skewer comes out clean). Cool on sheet. Place on pretty serving plate /cake tray and decorate.
Recipe and photo: Alma Pretorius
