The most amazing chocolate shop has opened near where I
work. It used to be a Peyton and Byrne so I was devastated when it changed to a
rather weak cafe. I could no longer just grab some fabulous cupcakes as gifts
for people. However the rather weak cafe has closed and in its place,
intoxicating the air with the aroma of a saucepan full of molten chocolate, is paul.a.young.
The smell dragged me in and I looked in awe at brownies,
slabs of chocolates, delicate confectionary and the owner making chocolate tarts
right in front of me. I was slightly interrupted from my blissful musings by a
rather loud American going on about how wondrous the chocolate was but forgave
her when I realised she had suffered a lifetime of Hershey's. Luckily a perfect
excuse to purchase brownies was presented to me by the need to provide cake for
a meeting. I saw four different types of brownies so said I'd have one of each.
I'd seen that one was salted caramel so that was enough for me.
When I got to the meeting much excitement ensued and the
brownies were cut up to be shared. Then, shock, horror and more excitement -
one of the brownies was Marmite flavoured. I hate marmite but it went down well
with others which I suppose is the point of Marmite. The leftover pieces were
taken into another meeting as a form of Russian roulette so it gave much joy.
Now Marmite brownies are a fairly normal thing to dislike. Dislike of bread
with cheese in, from a person who likes cheese, is just weird in my eyes. The
Thew met today's baking with passionate distaste. Apparently cheese goes on bread - pizza is included in this -
but not incorporated as an ingredient into it. Therefore cheese biscuits are
wrong according to The Thew. I like it so I baked these, plus I had cheese to
use up. These make a great Christmas gift accompanied by cheese and can be made
thinner and larger if needed (just cook for less time). I was making them to
have on their own so make chunky ones.
Ingredients
175g strong cheese (I had 100g of blue cheese in the
fridge so added 75g of parmesan. Aggressive cheddar would work on its own or
mixed with others)
100g unsalted butter, softened (cheese can be salty so
you can use salted butter but it could make it too salty)
1 egg yolk
175g plain flour (I used 125g white and then 50g of rye
as I like the colour it gives)
1/4 tsp cayenne pepper
1/4 tsp cayenne pepper
1 egg, beaten (optional)
1. Grate
the cheese if you can or crumble up. Basically you want small pieces.
2. Mix
the butter, cheese and egg yolk together in a big mush.
3. Add
the flour and pepper and combine to create a dampish dough. Make into a disk, wrap in cling film and
leave in the fridge for 30 minutes.
4. Preheat
the oven to 200°C/GM6 and remove the dough from the fridge. If it’s been in for
a while then just let it soften a bit as this will make it easier to roll.
5. Roll
out the dough on a floured surface to about 5mm thick and cut out shapes. I
used a round 5cm cutter but you can do shapes if you want. Keep re-rolling
until all the dough is used up.
6. Place
on a baking tray (they don’t need to be left far apart as they go upwards not
across so you can get quite a few on at a time) and glaze with the beaten egg.
If you want them matt, not shiny, then leave it off.
7. Bake
for 12-15 minutes (I turn mine half way through to keep the colour even) and
then take out and cool.
Makes about 25-35 depending on cutter size.
