Parmesan Biscuits with SunBlush Tomato Jam

Makes 12

Made using Smiley Face Cookie Cutters. You can view all of our cookie cutters here.


For the biscuits

  • 350g plain flour
  • Salt and freshly ground black pepper
  • 175g unsalted butter
  • 60g Parmesan, grated
  • ¼ tsp English mustard powder
  • 1 egg yolk, beaten
  • 1 tbsp cold water
  • 1 egg, beaten

For the SunBlush tomato jam

  • 280g jar SunBlush or semi-dried tomatoes, drained and finely chopped (reserve 1 tbsp oil)
  • 1 medium red onion, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 225g chopped tomatoes
  • 350g golden caster sugar
  • 125ml balsamic vinegar


  1. Preheat the oven to 180°C/Gas 4. Line two baking sheets with baking parchment.
  2. To make the biscuit dough, sieve the flour into a large bowl with a pinch of salt and pepper. Add the butter and rub with your fingertips until the mixture resembles breadcrumbs. Alternatively, blitz in a food processor for 30 seconds.
  3. Add the Parmesan, mustard powder, egg yolk and water. Gently pull the mixture together into a soft dough, being careful not to overwork it. Leave to rest for 15 minutes in the fridge.
  4. Roll the dough out between two sheets of baking parchment until it is 5mm thick.
  5. Using the cookie cutters, cut out 24 biscuits and place them on the baking sheets, leaving space between each. Brush with the beaten egg and bake for 10-12 minutes until golden. Cool on a wire rack.
  6. To make the tomato jam, heat the reserved oil in a medium saucepan and add the onion, cooking for 2-3 minutes until softened slightly.
  7. Add the garlic, chopped tomatoes, sugar and vinegar and bring to the boil, then reduce the heat to a simmer. Cook for 10-15 minutes, stirring occasionally until the jam becomes sticky and most of the liquid has evaporated. Let the jam cool, then pour into a food processor and process for 1-2 minutes until smooth. Sandwich pairs of biscuits together with 1 tsp of tomato jam until you have 12. These will keep in an airtight container for up to 3 days.

Tips: Any remaining tomato jam can be stored in a sterilised jar for 3 months in a cool, dark place (refrigerate once opened). The biscuit dough freezes well and can be cooked from frozen ─ just cut into shapes before freezing.