Ratings
- Difficulty
- High
- Messiness
- High
- Washing up
- High
Ingredients
Helpful hint: double all of these numbers so you can make twice as much!
- 140g flour (plain or self-raising, doesn't matter)
- 115g butter
- 115g grated cheddar cheese
- 30g potato crisps (one bag)
- 1 egg yolk (the yellow bit)
- 1/4 teaspoon of salt, plus some for sprinkling
- 1/4 teaspoon of mustard powder (or just under 1/2 teaspoon of mixed mustard)
- Pinch of cayenne pepper
- 1-2 teaspoons of water
Implements
- Scales
- Mixing bowl
- Oven
- A board
- Rolling pin
- Knife or shaped cutter
- Two or three baking trays (or one and wait)
- Wire rack
Directions
- Put the flour, salt, mustard powder and cayenne pepper into a mixing bowl
- Rub in the butter - cut it up smallish, lob it into the bowl a bit at a time, push it around with a fork for a bit and rub it between your fingers until it resembles bread crumbs (imagine untoasted toast crumbs, only bigger)
- Add the cheese and the crisps, and stir well to mix
- Stir in the egg yolk and enough water to give a stiff dough. Careful with the water though - too much, and it'll get too sloppy and pastey
- Knead lightly until smooth
- Get some flour and sprinkle it over your board
- Roll out the dough onto the floured surface
- Cut out about 50 small rounds or squares or shapes (about 5mm deep), or shapes if you're that way inclined
- Place on a greased baking tray (rub butter on it)
- Bake in a pre-heated oven, 200c for 12 to 14 minutes. They'll be golden brown when done
- Sprinkle with salt, and cool quickly on a wire rack
Eat very quickly before they get cold.