bobandjanie
LIFE MEMBER
Hiya, I am so pleased that my baking was well received yesterday I was asked several times for the recipe, so here it is.... To make about 20
8oz Flour (plain)
2oz Butter (chilled)
5oz Cheese (I use a hard Spanish cheese
16g sachet Baking powder (perhaps you could use SR flour instead, only seen plain here!)
2 Eggs
Paprika (however much you fancy) Water to bind.
Sieve the flour and baking powder into a mixing bowl, grate (I use a fine grater) the butter into the flour mixing in with a flat bladed knife) grate in the cheese, add Paprika to suit yourself, mix with the knife, crack in the eggs, mix and add just enough cold water to bind.
With nice clean hands rolls into balls about 3cm across. Squidge, to a thickness of 1cm ish and place on a greased tray, they will spread and rise. Bake until they are golden brown. They keep well for two days
I cooked mine in a standard Remoska, on a round tray that fits on the rack, some folk have a shallow pan with theirs and that would be great too. They took 10 - 15 mins and I did 6 at a time. Jane :Cool:
8oz Flour (plain)
2oz Butter (chilled)
5oz Cheese (I use a hard Spanish cheese
16g sachet Baking powder (perhaps you could use SR flour instead, only seen plain here!)
2 Eggs
Paprika (however much you fancy) Water to bind.
Sieve the flour and baking powder into a mixing bowl, grate (I use a fine grater) the butter into the flour mixing in with a flat bladed knife) grate in the cheese, add Paprika to suit yourself, mix with the knife, crack in the eggs, mix and add just enough cold water to bind.
With nice clean hands rolls into balls about 3cm across. Squidge, to a thickness of 1cm ish and place on a greased tray, they will spread and rise. Bake until they are golden brown. They keep well for two days
I cooked mine in a standard Remoska, on a round tray that fits on the rack, some folk have a shallow pan with theirs and that would be great too. They took 10 - 15 mins and I did 6 at a time. Jane :Cool: