Little cheese buns

Little cheese buns

This is one of the favourite snacks of my daughter. They are fantastic on its own but also work well as a dipping bread for thick soups, kids purees, hummus or kids jared foods. I also serve it as a party snack  or bread for cauliflower soup or tomato soup.

Be carrefour they are addictive!

Enjoy.

For about 12 slices  you need to prepare

-100 g cold butter

-80g mature Cheddar cheese

80g feta 100g plain flour

100ml sour cream

½ tsp nigella seeds

2 spring onions, chopped (or 2 tbs chopped chives)

(pinch of salt for adult version or you can add salt only to half of the pastry)

Method:

1.  Prepare all your ingredients. For the best result they all should be cold. Cut your cold butter into small cubes Grate the Cheddar cheese and crumble the feta, then combine all the ingredients straightaway. Work the mixture until it just combines; lumps of butter and cheese are exactly what you want in this dough – when you bake it, they will melt and ooze and be so tasty.

2.Place the dough on a lightly floured surface and pat it down to a rough rectangle about 1,5-2.5 cm thick. Cut it into triangles like this – flour the blade of your knife, cut the dough in half lengthways, slice across three times to divide it into six squares, then cut each of these from corner to corner to give you 12 small triangles. You can also make squares, rounds or rectangles.

3.Preheat your oven to 220C. Bake on a lined baking tray on the upper-middle shelf of the oven for 15-20 minutes or until golden.

4.You can eat these straightaway, or you can cool them on the tray until you are ready to serve. They are best eaten the same day. I Try them with tomato soup or cauliflower soup

*Based on recipe from “Honey & Co

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