CHEESE AND HERB MUNCHIES
It seems only fair to warn you that these are pretty addictive. And pretty easy to make, which is not a good combination for waistlines.
I’ve included wholemeal flour in these because as far as I’m concerned you just can’t beat a Hovis biscuit topped with a slab of strong cheddar. (They’ll be the first ones to disappear from the biscuit barrel when we go home for Christmas!) So I’ve tried to emulate that combination of nuttiness and cheesy tang here. The recipe will work just as well if you use all plain flour too though.
Essentially these are made with the same sort of dough that you would use to make old-school cheese straws – I’ve just thrown a few extra flavours in there because I’m enjoying the novelty of having a prolific herb garden.
75g plain flour
40g wholemeal flour
60g strong cheddar cheese (grated)
2 tbsp finely chopped thyme, rosemary and sage
Preheat your oven to 200°c.
Sift together the two flours and rub the butter into them until it starts to look like breadcrumbs.
Mix through the herbs and cheese so that they are evenly distributed.
Lightly beat the egg with a fork and add just enough of it to bring the mixture together to form a dough. This should usually be about half of the egg but obviously it will vary depending on your flours and the size of the egg. Hang onto the remaining egg to use as a glaze.
Wrap the dough in cling film and chill for half and hour or so.
Once chilled, unwrap the dough and roll it out on the cling film or a very lightly floured surface to about 5mm thick. Cut out whichever shapes take your fancy, gently re-rolling as needed.
Place onto a greased baking tray and brush with the rest of the beaten egg. If you like, you can sprinkle any remaining bits of herb that you might have lying around on the top. Bake for 15-20 mins until crisp and golden. Place onto a wire rack to cool whilst you pour yourself a large glass of red wine to accompany them, you know it makes sense!