| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies & past, Breakfast & |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Self-rising flour (soft wheat preferred) |
| 1 |
pn |
(heavy) salt |
| 1 |
pn |
(heavy) cayenne pepper, or two pinches, if you dare |
| 3 |
tb |
Butter |
| 2/3 |
c |
Shredded Cheshire cheese or Double |
|
|
Gloucester cheese (or sharp Cheddar cheese, in a pinch) |
| 1 |
|
Egg, lightly beaten |
| 1/4 |
c |
Milk |
| 1 |
|
Egg white, for glazing |
INSTRUCTIONS
Preheat oven to 425F and arrange rack to the upper third of the oven.
Lightly coat a baking sheet well with a nonstick spray and set aside. Place
flour, salt and cayenne pepper in a large mixing bowl and whisk lightly to
blend. Cut butter into the mixture with a pastry blender or two knives
until mixture resembles very coarse bread crumbs. Add the cheese and toss
to mix. Lightly beat the egg with the milk, then slowly add to the dry
mixture, stirring to form a dough. Turn dough out onto a lightly floured
surface and pat or roll into a smooth circle with about a 6 to 6 1/2-inch
diameter. Cut dough into 8 wedges and arrange about 1 inch apart on the
prepared baking sheet. Lightly beat the egg white with about 1 tsp of cold
water until frothy, then brush evenly over the top of each wedge. Bake
10-15 minutes or until golden.
YIELD: 8 servings
Recipe by: Homemade Good News (Vol 16 No 4) Posted to EAT-L Digest 28 Mar
97 by Sean Coate <swcoate@PEGANET.COM> on Mar 28, 1997
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