Today I am
going to share a marvellously simple recipe with you that is so easy to make
that you can do it with the kids or let the slightly older ones do it by
themselves. This is a savoury cookie and a firm favourite with my family where
there are a number of people who prefer savoury to sweet.
Here is a
list of the ingredients:
100 g
Butter
100 g
Margarine
150 g
Cheese (Cheddar works best)
200 g Chips
(I prefer Big Corn Bites Barbeque flavour)
500 ml Cake
Flour (2 cups)
It really
is as simple as mixing everything together, but I’ll walk you through the steps
and show you what you can do to make it even easier. For starters, I prefer to
melt the butter and margarine (100 g each). This is not necessary, but it makes
it easier to mix it in properly.
Grate the
cheese (150 g). There is no need to grate this finely for it will be melting
during the baking process. Use a rough grater to speed things up a bit.
Sieve 2
cups of flour in a bowl.
I prefer to
use Big Corn Bites Barbeque flavoured chips, but you can swap the chips out for
your favourites. Bear in mind that the biscuits get almost all of their flavour
from the chips and therefore you need to be working with strongly flavoured
chips for best results.
To restrict
the mess, I crush the chips in the packet. Don’t be too hasty or the packet
will burst open.
Add the
chips to the flour.
Add the
cheese to the flour and chips.
Mix with
your hand to make sure the chips and cheese are covered in flour. This will
reduce clumps of cheese and will help the chips to be more cohesive.
Add the
melted butter and margarine and mix with your hand (make sure the melted fats
and oils have cooled down before putting your hand in there).
It should
look like this when it is mixed, starting to form balls when you press it
together.
This is a
good time to set your oven to 200° C. It should be just about warm by the time
you are done rolling balls.
Roll small
balls (this is more like pressing it together), flatten it a little in the palm
of your hand and put on a baking sheet. I always spray my baking sheets, but I
suspect this will not stick, because of the high fat content. However, I am not
willing to risk it to find out. The cookies will not spread, but I still prefer
to leave space between them, because it speeds up the baking process by
allowing warm air to flow freely between them.
Stick the
cookies in the oven and bake for 10 minutes.
Put them on
a wire rack to cool and enjoy. My family usually has half the cookies consumed
by the time they are cool enough to put away. The recipe makes approximately 4
dozen cookies (48), depending on the size of the balls you roll.
For more
crafty ideas and great products, visit APrettyTalent.com.
Remember to
keep nurturing your TALENT for making PRETTY things.
You can
subscribe to this blog and receive regular updates by email by simply
registering your email address at the top of the current blog.
No comments:
Post a Comment