…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.
Find more of Nadya Hussain’s recipes here.
Recipe from ‘Nadiya’s Kitchen’ by Nadiya Hussain [UK: Michael Joseph]