Step 1

Place butter, cheddar and egg yolk in a food processor fitted with the metal blade. Pulse until blended and starts to gather into a ball.

Step 2

Using a spoon, break up the cheese mixture to distribute. Add flour. Pulse until looking like fine meal.

Step 3

Pour out into a large bowl. Gather handfuls of mixture at a time. Squeeze and work dough until it comes together to form a smooth dough. Cover and refrigerate 60 minutes and up to 24 hrs.

Step 4

When ready to bake, preheat oven to 350°F.

Step 5

Roll cheese dough into balls, using about 1 tablespoon of dough per cookie. Place on parchment lined baking sheet, leaving a couple of inches between each cookie.

Step 6

Indent the centre using the back of a small spoon dipped in flour or your thumb.

Step 7

Bake in preheated oven about 15 minutes until lightly golden. Repeat indent gently, if necessary. Cookies can be baked a couple of days ahead before filling.

Step 8

When ready to serve, fill centres with Hiiros™ Tomato Chutney