These school holidays, treat yourself to these delightful cheese puffs—a perfect home-made snack for cosy moments with loved ones.
This recipe is from my grandmother, who was one of the best bakers I have ever known. She would make these cheese puffs often in her holiday home in Queenstown, andwe would enjoy one (or many) with a hot cup of coffee in the morning. It is one of my fondest memories and I know she would be so excited to know that there are people baking her cheese puffs for their loved ones. These are best enjoyed warm from the oven.
Preheat the oven to 210°C (410°F) fan-bake. Lightly grease a baking tray.
Sift the flour, baking powder and salt into a bowl. Add the cheese and mix through.
In a separate bowl, whisk together the egg and milk. Add the egg mixture to the cheese mixture and mix through with a knife. You can always add more milk if the mixture is too stiff. Too much makes the mixture sloppy and it spreads on the tray before it starts rising. Drop large spoonfuls on the prepared tray.
To make scrolls, add an extra ¼ cup of flour so the mix is less sticky to the touch. Roll out to 1cm thick, and evenly spread over a tub of pesto and crumble a block of feta. Roll, slice into eight pieces, break apart and spread out on a tray. Bake for 15 minutes.
Images and text from Alice in Cakeland by Alice Taylor, photography by Lottie Hedley and Melanie Jenkins (Flash Studios), published by Allen and Unwin NZ RRP $45.00.
