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ITSY BITSY CHEESIE PUFFS Makes 45
1. Preheat the oven to 400°F. Lightly grease a baking sheet. (Make sure the baking sheet is
the right size to t into the oven.) Sift together the our, salt, dry mustard and cayenne
pepper.
2. In a saucepan, bring water and butter to a boil. Remove from heat and add our mixture
all at once, beating until the dough forms a ball. Return to the heat and beat constantly
for 1-2 minutes to dry out. Remove from heat and let cool for 5 minutes.
3. Beat three of the eggs into the dough. Beat the fourth egg in a bowl and add a teaspoon
at a time to the dough until it is smooth and shiny and drops slowly from the spoon.
4. The fourth egg does not need to be used entirely. It can be reserved for later use as a
glaze.
5. Using two small spoons, drop small mounds of dough 2 inches apart onto the baking
sheet. Beat the reserved egg with 1 teaspoon water and brush the tops of the dough
balls.
6. Bake for 8 minutes, then reduce the oven temperature to 350°F and bake for 7 minutes
more, until puffy and golden. Transfer to a wire rack and let cool slightly. Serve warm.
(You may need to repeat the baking process for the remaining dough.)
FETA CHEESE & CHIVES BISCUITS Makes 9
1. Preheat the oven to 400°F. Sift the ours and salt into a bowl. Crumble the feta cheese
and rub into the dry ingredients. Stir in the chives, then add the milk and mix to a soft
dough.
2. Turn the dough onto a oured surface and lightly knead until smooth. Roll out into ¼
inch thick and stamp out nine biscuits with a oured cookie cutter.
3. Transfer to a greased baking sheet. (Make sure the baking sheet is the right size to t
into the oven.) Brush with skim milk and sprinkle with cayenne pepper. Bake for 15
minutes until golden brown. Serve warm. (You may need to repeat the baking process
for the remaining dough.)
1 cup all-purpose our
Pinch salt
1 tsp dry mustard
Pinch cayenne pepper
1 cup Water
1 cup self-rising our
1 cup self-rising whole wheat our
Pinch salt
3 oz. Feta cheese
1 tablespoon chopped fresh chives
2/3 cups skim milk, plus extra for glazing
¼ tsp cayenne pepper
½ cup chopped butter
4 eggs
1 tbsp nely chopped chives
3 oz. Gruyére or Swiss cheese, nely diced
BAKE
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