Saturday morning, I got up early and took a bike ride around the Roding Valley. I have started an August active challenge committing to some sort of activity every day for the next month. I’m not sure they include cooking and baking but it was the stimulus for me this morning to bake these little snacks I’ve been looking at for the past few days since I’ve acquired this wonderful cookbook.
It’s an outrageously simple recipe to make. It takes less than 20 minutes to cook and then they’re done. Easy peasy baking.
Ingredients
50g cold butter
40g mature Cheddar cheese, grated
40g feta, crumbled
100g plain flour
a pinch of salt
50ml sour cream
½ teaspoon nigella seeds
2 spring onions, chopped
Method
- Preheat the oven to 200˚C and line a baking tray with parchment.
- Cut the cold butter into dice-sized small cubes, and prepare the cheeses.
- In a standing mixer with a paddle attachment, or by hand, combine all the ingredients until just combined. Be careful not to overwork the mixture.
- Place the dough on a lightly floured surface and pat down to a rough rectangle 2-3cm thick. Cut the dough into triangles using a lightly floured knife. Do this by cutting the dough twice lengthways. Then slice across three times, and cut each rectangle diagonally to make triangles.
- Place on the baking tray and bake for 10 minutes. Turn the tray around, reduce the oven to 180˚C and bake for a further 6-8 minutes, or until golden.
- Serve hot or cooled. They are best eaten the same day.
These didn’t last the whole day. They are absolutely delicious.
Bunminola Bakes 
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