…but we ate them all within hours of coming out of the oven. They smelt amazing, I can’t resist the smell of grilled cheese. This is the first recipe we have made from television cook Nadiya Hussain. Ours are made with gluten-free self-raising flour and gluten-free baking powder, so they rise a little less than conventional flour.
Makes 6 or 12 depending on the size of your cutter
225g self-raising flour, sifted, plus extra for dusting
¼ tsp salt
1 tsp baking powder
55g unsalted butter
100g Red Leicester cheese or other cheese, finely grated, plus extra to garnish
1 small red onion, very finely chopped
80-90ml whole milk, plus extra for glazing Preheat the oven to 200C/Gas 6.
Place the flour, salt and baking powder in a large bowl and stir well to combine. Add the butter and rub in until it resembles breadcrumbs. Add the grated cheese and finely chopped red onion and mix using a palette knife.
Make a well in the centre and add some of the milk. Using a palette knife, mix the dough and then use your hands to bring together. If it isn’t coming together, add some more milk a little at a time, but be sure not to overwork the dough. On a dusted surface, roll out to about 2cm thickness. Cut using a 2in cutter making sure to go straight down when cutting and not to twist.
Place on a baking tray and brush each of the tops with milk and top with grated cheese.
Bake in the oven for 10-15 minutes. When they are golden brown, leave to cool on a wire rack.
Nadiya recommends eating these for breakfast, served with cream cheese, smoked salmon, lemon wedges and crushed black pepper.