HOMEMADE SNACKS
CAMEMBERT TURNOVERS
- 125g camembert cheese
- 125g butter
- 2 tablespoons finely chopped shallots
- 2 cups self-raising flour
- 3 tablespoons milk, approximately extra milk
- 125g cheddar cheese
- salt
- pepper
Have butter and camembert cheese at room temperature Cream chopped camembert ( leave the skin on ) and butter until light and creamy, stir in shallots, then half the sifted flour, remaining sifted flour, and enough milk to mix to a firm, pliable dough. Turn on a Lightly floured surface, knead lightly until smooth, and divide the dough in half. Roll dough to 3mm thickness, cut into rounds with an 8cm cutter, brush with extra milk, place a good pinch of grated cheddar cheese in the center of the round, and fold in half like a turnover. Place on lightly Greased Oven Trays, press edges together with a fork, brush tops with milk, make small cuts in the top to allow steam to escape, and sprinkle with salt and pepper. Bake in a moderately hot oven for 15 minutes, or until golden brown, remove from trays to cool on a wire rack
Makes about 35
CHEESE CHIP BISCUITS
- 60g butter
- 90g cheese
- 1 cup lightly crushed packaged potato crisps
- ½ cup plain flour pinch dry mustard
- pepper
Melt butter in a saucepan, add grated cheese, chips, sifted flour, mustard, and pepper; mix well. Roll heaped teaspoonfuls of mixture into small balls, flatten with fingers, place on Lightly Greased Oven trays, and bake in a moderate oven for 12 to 15 minutes or until crisp.
Makes about 20.
BACON CRISPS
- 2 rashers bacon
- 1/4 cup wholemeal plain flour
- pinch cayenne
- 90g butter
- 90g cheddar cheese
- 1 tablespoon water, approximately
- milk
Remove rind from bacon, chop bacon finely, cook until crisp, drain, and cool Sift flour and cayenne into basin, return husks from sifter to basin, rub in butter, add bacon, add finely grated cheese, and just enough water to bind ingredients together. Knead lightly until smooth. Roll out to 3mm thickness, and cut into rounds with a 5cm cutter. place on lightly greased oven trays Brush tops lightly with milk, and bake in a moderate oven for 15 minutes, or until golden Cool on trays.
Makes about 40.
Also Read: BREAD WITH YEAST
