Makes 12 small or 24 tiny cheesy buns. I like the tiny ones
because you get more crispy crust. These come with a serious addiction warning. This recipe is easily doubled or even tripled. Best straight from the oven.
50g cold butter, cut into small cubes a little larger than a pea
40g mature Cheddar cheese, grated
40g feta, crumbled
100g cake flour
Pinch of salt
2 tbs chopped chives or 2 spring onions chopped
100g sour cream
Milk to glaze (optional)
Method
Preheat the oven to 220C.
Combine all ingredients except sour cream. Don’t allow it
to warm in your hands too much.
Add sour cream and mix gently with your hands until dough
just comes together. Don’t overwork the dough or you will warm the butter and
toughen the gluten.
Place the dough on a lightly floured surface and pat it
down to a rough rectangle (ie one side longer than the other) about one centimetres
thick (roughly the height of a fingernail). Cut the long side into 4, and the
short side into 3 to give 12 squares. Cut these squares diagonally to give 24
triangles. Of course you can make any shape or size you like - squares or circles.
Brush the tops with milk if you want them to be shiny, but
this isn’t necessary. Place onto baking tray and into the oven for 10 mins.
Turn front to back, reduce oven temp to 200C and bake
another 6 mins or until golden.
Adapted from Honey & Co.
