When it comes to baking and all the science behind it, I tend to not mess too much with the recipe structure and will just play around with the particulates that you add and keep the flour (gluten), raising agent to liquid ratios quite fixed. Ive been baking since I was 6, so have built up quite a bit of confidence around it. It is one of my favourite pass times and fewer activities give me as much satisfaction.
This is another recipe I thought I’d try while playing around with my smoked chilli the other day.
Its the pecan – paprika recipe out of ‘Home Bakes’ but I changed it quite a lot to get to these.
What you will need:
- 2 eggs
- 2 Tbsp water (30ml)
- 120g (1 cup) cake flour
- 70g self raising flour
- 2ml salt (1/2 tsp)
- 1 tsp smoked chilli flakes (or regular chilli flakes)
- 125g butter cut into cubes
- 50g grated cheese (I used a 12 month mature cheddar)
- 80ml sesame seeds (I love a little crunch) – optional
How to make:
- beat the eggs lightly with the water and set aside
- put all the dry ingredients in the food processor and mix briefly to combine
- add the butter and cheese and process until a fine crumb
- add a little of the egg mixture and mix until a firm dough forms (around half of it)
- cover and place the dough ball in the fridge either overnight or for an hour (I did an hour)
- When you are ready to bake, pre heat the oven to 180 C
- roll the dough out on a lightly floured surface until around 6mm thick
- cut into squares or using a cookie cutter, into rounds
- brush some of the remaining egg mixture over the biscuits
- place on a greased or lined baking sheet and bake in the oven for 20 minutes until golden brown
Fantastic little light and flaky biscuits which would be fab on a cheese platter or served with pate.
* Ideas: Add paprika or smoked paprika instead of the chilli, chopped nuts, parmesan cheese, herbs etc…. cut into strips and twist to make cheese straws.