It’s the kind of thing our mothers used to do – feed and water the tradesmen when they were working in your home. Well most tradesmen I know aren’t that interested in stopping for food (probably all about billable time!) but a couple of blokes working here earlier in the year were mightily pleased with a plate of warm Cheese Puffs which arrived for them to enjoy in the middle of the morning.
Cheese Puffs are a very light cheese scone which can be whipped up in minutes and much more bullet-proof than your standard cheese scone in terms of likely failure rate. So far zero failures (and I’ve been making these for ages!) as opposed to a somewhat less successful score for a standard scone. I leave those to my friend Fiona who is the scone queen.
Cheese Puffs
1 c standard flour
2 tsp baking powder
3/4 tsp salt
pinch cayenne
2 pinches ground ginger
1 1/2 c tasty cheddar grated (125g)
1 large egg
1/2 c milk
1 tbsp mild oil
Preheat oven to 200C. Sift dry ingredients together and stir in the grated cheese. Break the egg into a small bowl, whisk in milk and oil. Add to the dry ingredients and mix with a fork until just mixed. Drop tablespoonfuls of the mixture onto a baking tray. Bake for about 8 minutes until puffed and golden brown.
Makes 12 small puffs.
Source: Lois Daish (NZ Listener)
ourfoodinaweek 