I figured that this recipe was rather apt. I recently won an award, earning myself a place amongst 23 other ‘Rising Stars’ as we are now known. The award was given by Strategic Proposals is for up-and-coming talent the bid and proposal profession. This week saw the completion of the training sessions for the award, and I sat an exam last week (which I passed – yay!). I’ve been travelling about a lot for work this week too, so it’s been one of those ridiculously busy weeks. Hurrah for the weekend!
These golden cheesy treats are a deliciously spicy savoury snack. They are the perfect balance of smoky Chipotle and yummy mature cheddar. It doesn’t get much better that that, right?
Just looking at these little golden wonders makes me excited that autumn is officially upon us. Amongst the many reasons I celebrate the return of autumn, are the leaves starting to fall, woolly socks, the smell of rain in the morning and of course pumpkins, roasted parsnip soup and gingerbread lattes. It’s is my favourite season for sure. So much so that I’ve decided to dedicate a whole blog post to ‘The Reasons I Love Autumn’… coming soon!
These cheesy delights are the perfect little snack alongside a delicious autumnal soup, or as my sister-in-law (which I can now call her as Rich and I got married 3 weeks ago, yay us!) suggested, these would be great washed down with a glass or two of sangria. She’s in Spain, jealous much?
The recipe makes a whole bunch. Forgive me because I didn’t count exactly how many, and I guess it all depends on the size and shape of your cookie cutter anyhow. Of course, you could use any shaped cutter, but I opted for ‘Rising Stars’ (ahem, I make no apology for the shameless plug to my recent success).
The base of this recipe will serve you well for other varieties of snack. If you don’t like spicy food, or Chipotle – you’re odd. No, but seriously, you could try cheddar and rosemary, or poppy seed, or maybe some sunflower seeds for crunch. Experiment. It’s the best thing about cooking.
- 200g mature cheddar cheese, grated
- 115g plain flour
- 50g salted butter (cold)
- 1tbsp Chipotle paste (less if you don’t like it too spicy)
- 4-6 tbsp cold water
- Preheat the oven to 180 degrees (fan)
- Tip the ingredients into a blender with a dough hook and blend adding a tablespoon at a time of water until a soft dough forms. If mixing by hand, combine and bring the mixture together by hand, knead on a floured work surface.
- Roll out the dough on a floured work surface to 3mm thick.
- Using a cookie cutter stamp out your stars. Place on a lined baking tray and bake for 15-18 minutes.
- Allow to cool on a wire rack.