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You know those moments in the evening when you just fancy something savoury?...
Well, the other evening I had one of those cravings and as I didn't have anything in to satisfy the crave , I decided to rustle up some wholemeal chili cheese scone biscuits.
Mmmm, they were so delicious, I wanted to share the recipe here with you.
They didn't really rise as well as they should have, hence why I have named them scone biscuits....
One of the other funny things is that I didn't quite have the correct baking equipment...No rolling pin or biscuit cutters - but I didn't let that stop me, oh no! A empty wine bottle as a rolling pin and a mason cup for the cutter did the trick!! (hehehe!).
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| Merlot anyone?! My empty wine bottle was the perfect substitute for a rolling pin! |
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| Perfect for cutting out the dough, an upside down mason jar did the trick! |
Ingredients:
500g Wholemeal Flour
2 tbsp Baking Powder
Pinch of salt
Pinch of cayenne pepper
50g Butter
250g Grated Cheddar Cheese
300ml Milk
Method:
- Preheat oven to 200c
- Put the flour, baking powder, salt and cayenne pepper in a bowl.
- Rub in the butter until the mixture resembles fine crumbs.
- Stir in most of the cheese and sufficient milk to obtain a soft, easy-to-handle dough.
- Knead gently, then roll out on a lightly floured surface to a thickness of 2.5 cm / 1 in. Stamp out in rounds and place on a lightly greased baking tray.
- Brush with milk and sprinkle with the remaining cheese.
- Bake in the preheated oven for about 20 minutes until golden.
- Cool on a wire tray and sprinkle with Cayenne pepper.
- Eat as soon as possible.
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| Make sure to flour your jar or cutter first to stop the dough from sticking inside. |
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| The nuggets of melted cheese on top when baked is the yummiest thing! |
I ate mine with a warming spicy chicken soup, perfect for these cold evenings!
Let me know if you make them and what you think! Enjoy!
Love, Ivy George x
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