Friday, June 6, 2014
I clearly remember my mum's first experiment with these. She got the recipe from a friend (before the internetz happened) and she followed it to the letter. I was hanging out in the kitchen as well, watching her every move. She mixed all the ingredients, commented how the batter seems very low viscosity, but then refrigerated it and scooped it onto pans. You see, the recipe did not mention the step where you essentially boil the flour and melt into that hot mixture the cheese and mix in the eggs...before baking. So, once we baked the little scoops of dough, it all flowed into a continuous layer on the baking sheet.
Given the cooking step, the preparation of this dough makes a little bit of a mess, but ultimately it's worth the effort.
0.5 cup water
4 tbsp butter
0.5 cup flour
1 pinch salt
0.5 cup grated cheddar
1 tsp thyme leaves
0.5 tsp black pepper
Melt the butter with the water and thyme in a pan. Mix in the salt.
When it is hot, add in the flour and mix until it is smooth. Remove from heat and mix in the eggs one by one. Fold in most of the cheese cheese and all the black pepper.
Scoop into 12 balls. Sprinkle top with remaining cheese.
Bake at 425F for 15-20 minutes, until golden brown.
Cool on a cookie rack. Serve warm.