Makes ± 50

These little snacks are ideal to serve with drinks.

125 g butter
1 egg yolk
1 cup (250ml) cake flour
1 t (5 ml) Ina Paarman's Chilli & Garlic Seasoning
1½ cups (375 ml) grated gouda cheese
¼ cup (60 ml) freshly grated parmesan or
pecorino cheese
¼ cup (60 ml) Peach & Apricot Chutney
¼ cup (60 ml) Ina Paarman's Sweet Chilli
Chutney
25 g sliced biltong
25 g cream cheese

Adjust oven rack to middle position. Set oven temperature to 180°C. Line a baking sheet with baking paper. Place butter in medium bowl. Beat with electric mixer until creamy. Beat in egg yolk. On low speed, just beat in flour. Stir in gouda and parmesan. Knead with your hand until the dough comes
together to form a ball. Scoop out teaspoons full of dough and shape into neat balls. Place balls, apart, on baking sheet. With your thumb, make a deep indentation in centre of each cookie or use the handle of a big wooden spoon. Bake for 12-15 minutes or until light golden. If needed, press back
of wooden spoon into cookies to re-form indentations. Leave to cool.
Fill half of the snacks with about ½ t Peach and Apricot Chutney and the other half with Sweet Chilli Chutney. Top apricot bites with biltong and chilli bites with cream cheese.