These nibbly squares were intended to be crackers, but while I was rummaging around my cupboards to find ingredients and then adding things to my bowl, I got a little bit carried away, and this was the result. They are a sort of scone-like square cheese straws, ideal for nibbling on along with olives and other tapas and dips, or on their own when you want a small snack. The difficult bit is not eating them all at once, they are terribly more-ish.
Makes 16 squares
125g gluten free flour (I used Doves farm white flour)
1 teaspoon baking powder
1 teaspoon dried oregano
a pinch of herbal salt
a pinch of freshly ground black pepper
⅛ teaspoon smoked paprika powder
3 sun-dried tomatoes
5 pimento stuffed green olives
50g butter
1 egg
100ml single cream
50g mexicana cheese
Pre-heat your oven to 180oC.
Add all the dry ingredients to a kitchen mixer. Mix, and then chop your tomatoes and olives. Add these to the dry mix, and then add the butter. Mix until you have a crumbly texture. Add the egg and cream, and mix until you have a quite sticky but even dough. Finally add the cheese and mix again until all ingredients are mixed well. If you don’t have a kitchen mixer, use a wooden spoon or your hands to mix.
Spoon your dough onto a greased baking tray, shape to a flat square, and slice into 16 pieces. Bake for 35 minutes or until golden. Leave the squares to cool on a cooling rack.
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