There are always a few recipes which would remind you of old times. Today, I'd like to share with you one of mine. As a kid, I was the odd one out to pursue kitchen-work. Hence, my baking endeavours were limited to cornflake cookies, chocolate cheese mousse cups, checkerboard cake, ice cream cake and failed Sacher torte. (Ambitious much, at 13 years of age?) - Nobody told me to start out with the basics.
It was difficult, when the environment I was in do not support baked goods or western cakes. Hence, baking was seen as a pile of cleaning rather than an anticipation. Fortunately, when I was in Australia, I stayed with a family who appreciated baked-goods and the friends around me are always amazed by that little ability i have.
Thus, I baked, day and night, midnight and ungodly hours, I baked. Soon, little paper pouches with ribbons, cupcake moulds and fancy containers were often received well. Then, these treats came. The first time I baked these was @ 3 am for an early class.
I made 4 -5 pouches and was shockingly received well. Ever since, my girl friends and the family I was staying with would occasionally ask me when I would bake them again. However, due to the heavy kneading labour required, (not to forget we all hate repeating the same recipe over & over again) I seldom baked these cookies.
Now that I'm back where I started, I reminisced the times when eyes glittered upon seeing my hand with a container full of goodies. In addition, the new processor made this SUPER easy.
Cheddar Cheese Cookie
1 cup plain flour
2 tbsp self raising flour
125 g butter at room temp
125 g grated Cheddar
2 tbsp parmesan (or any other cheese)
a pinch cayenne (or paprika)
1 tbsp lemon
a pinch of salt
1. Sift flours, cayenne and salt in a bowl.
2. Cut butter in small squares. Rub the flour and butter together (breadcrumb texture)
3. Add the grated cheese and continue combining until dough is smooth.
4. Add lemon to soften the dough.
5. Roll into a 38 cm cylinder and wrap with plastic before refrigerating for at least 3 hours.
6. Take dough out from the refrigerator and cut 4mm slices and bake on a sheet pan at 170 celsius for 15 minutes.
(Food processor method)
1. Place all ingredients into the food processor.
2. Blend until a dough is formed.
3. Roll into a 38 cm cylinder and wrap with plastic before refrigerating for at least 3 hours.
4. Take dough out from the refrigerator and cut 4mm slices and bake on a sheet pan at 170 celsius for 15 minutes.
Note: Addition of paprika and lemon juice is important to leave a fresh aftertaste so that the cheese doesn't overpower our tastebuds. Con: makes you want one more!