First off mix the cream cheese with the powdered biltong in a medium sized mixing bowl. Add the onion, chopped herbs, mustard, mayo and biscuits and mix until incorporated. Refrigerate for at least 1 hour. Use a teaspoon to gather and roll small balls, any size to your liking, dip them in powdered biltong and serve. It should make about a dozen truffle sized balls.
"This is such a creamy treat when serving guests with snacks. It’s also kind of a surprise as they bite into the creamy softness, as they experience a taste sensation complimented by the fresh herbs and savoury ingredients. I even used leftovers to spread on my toast the next day – absolutely to die for! " - Anina (www.aninas-recipes.com)
Biltong@ZA Test Drive Comments:
We gave this recipe 4 stars out of a possible 5 star rating. Everybody who tested it enjoyed it and went back for more, but for those few who don't enjoy raw onion it could have been omitted.
Some of the tweaks we made were due to personal preference and ingredient availability. We used red onion instead of the usual white (a gentler flavour) and used Bakers Wheatsworths biscuits instead of Salticrax. We also threw in a handful of baby capers for a bit of extra interest. Dried basil was used as that is what we had on hand.
A great recipe for an unusual party snack or something interesting to include in a packed lunch with a few savoury biscuits.