Roughly chop the grated cheese and mix it with the rosemary and jalapeno. Alternatively, you can grate the cheese using your food processor, and add the deseeded jalapeno and rosemary leaves and process finely. Set aside.

In a large bowl, place the softened butter, sugar, and salt, and cream it all together using a whisk / spatula or wooden spoon. Add the egg and mix it in until well incorporated in the dough.

Add the cheese-herb mix and mix it through using a spatula or wooden spoon.

In a separate bowl, mix the all purpose flour and semolina together. Add this in two batches to the butter-cheese mix and mix it to form a dough. You may need to use your hands (well-floured) to bring the dough together. Let the dough rest for about 15 minutes.

Line two cookie trays with parchment paper.

Make 1 ½ inch round dough balls and place them on the cookie tray with about 2 inches of space between each (I place 12 - 14 cookies on each tray). Each cookie is about 30 g in weight.

Shape the cookies by creating a deep well / imprint in each dough ball using a flour dusted finger. Shape the dough to make it smooth, while maintaining the well in the middle if needed.

Let these cookies chill in the fridge for about 30 minutes while the oven preheats, OR let them chill in the fridge overnight.

Preheat your oven to 350°F / 180°C. Make sure the oven is preheated for at least 15 minutes before baking.

Take the chilled cookies out of the fridge. Fill each well generously with the cooled bourbon tomato jam.

Bake in the preheated oven for 20 - 25 minutes. Switch the position of the two trays in your oven half way through baking. The cookies should be golden on the bottom and light-golden on top.

Remove from the oven and let them cool slightly. Transfer cookies onto a cooling rack and let them cool further.

The cookies can be served slightly warm, or at room temperature.