My m-in-law made the small thicker variants for silver wedding anniversary party last year. I made a double batch of the thinner ones yesterday to accompany post church drinks today. Melt in mouth and moreish either way!
6oz plain flour
1st salt
0.5tsp mustard powder
3oz fine semolina
4oz strong cheddar
6oz butter
Heat oven to 150C
Grease large baking tray
Mix flour, salt, semolina and mustard powder
Add cheese and butter - work together to get a smooth dough (in food processor is quickest)
Roll into a couple of sausage shapes of max 1 inch diameter. Chill for at least an hour.
Cut into half cm discs. Place onto baking tray(s) and cook for about 15 minutes until lightly golden.
M-in-laws original recipe, which is for a biscuit sandwich, differs once you get to the smooth dough stage:
Roll out to approx half inch on floured board.
Cut into small biscuits (and I mean small - half inch max) and put on baking tray
Bake for 40-50 minutes.
When cool sandwich with cream cheese - plain or with some paprika mixed in - or with whatever takes your fancy
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Sunday, 19 August 2012
Friday, 9 January 2009
Recipe: Cheese Pudding
I am ending the week on a cheap classic (as in I remember it being made by my mother on a regular basis). Definatley one for the kids when they get to college.
Preheat oven to 200C
Half pint of milk - heat to boiling point.
Add 4oz fresh breadcrumbs (small cubes of white bread do just as well) and 1oz of butter.
Stand for 5 mins
Add 4 oz grated cheddar cheese and season
Mix in 1-2 eggs (I normally use 2 medium)
Pour into greased 1 pint dish and cook until risen and brown on top (25-35mins depending on depth of dish - insert a skewer and it will come out clean if it is cooked)
In summer server with new potatoes and a green veg
In winter serve with baked potatoes and a green veg
Probably worth noting at this point that I have 3 chickens who between them produce an egg a day in the depths of winter (2 or 3 per day during the summer). Free range eggs are therefore readily available in this household. With teenage son still in rapid growth mode, we also have numerous ends of bread loaves. These ends only get fed to chickens as a very last resort. You'll spot the theme!
Preheat oven to 200C
Half pint of milk - heat to boiling point.
Add 4oz fresh breadcrumbs (small cubes of white bread do just as well) and 1oz of butter.
Stand for 5 mins
Add 4 oz grated cheddar cheese and season
Mix in 1-2 eggs (I normally use 2 medium)
Pour into greased 1 pint dish and cook until risen and brown on top (25-35mins depending on depth of dish - insert a skewer and it will come out clean if it is cooked)
In summer server with new potatoes and a green veg
In winter serve with baked potatoes and a green veg
Probably worth noting at this point that I have 3 chickens who between them produce an egg a day in the depths of winter (2 or 3 per day during the summer). Free range eggs are therefore readily available in this household. With teenage son still in rapid growth mode, we also have numerous ends of bread loaves. These ends only get fed to chickens as a very last resort. You'll spot the theme!
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