This is such an easy and yummy snack to make, that even small kids could help. Bobcat loved being in charge of the rolling-pin and sprinkling the sesame seed. All over the place. And eating raw dough of course. (Who did not like that as a kid. Or even as a grown up.) These cheesy bites are great for parties, for the lunchbox, or as an afternoon snack. The resting seems long, but it’s absolutely necessary. They freeze well (whilst still raw), so it worth to make an extra portion for unexpected guests, or for a busy day and double the measurements. They go quickly anyway!
500g all purpose flour or pastry flour
250g unsalted butter (cold, straight from the fridge)
200g sour cream (room temperature)
3 egg yolks (2 for the dough + 1 for brushing)
100g grated cheese (cheddar or similar)
1 tsp sugar
1 tbsp salt
8g quick yeast
sesame seed for decoration
Sift the flour into a mixing bowl. Cube the butter and with your hands, rub it into the flour. Warm the milk A little bit and add it to the mixing bowl along with the sugar, the yeast and the salt. Mix the eggs with the sour cream and add the mixture to the bowl. Knead a neat dough ball, combining everything well, cover it and put in the fridge to rest for an hour.
Cover a baking tray with baking paper and preheat oven to 200C. Sprinkle some flour on a wooden board before rolling out the dough, to 1,5-2 cm thickness. Cut about 3×3 cm little squares, place them on the baking sheet, brush them with the egg yolk (into which you can add half a teaspoon of sweet ground paprika for a bit of an extra colour) and sprinkle with sesame seed. Bake them for 20-35 minutes.
These are just perfect to make on a rainy afternoon, and eat them all up whilst they are still lovely and warm. I have a very picky toddler and seems like my baby girl is following her big brother’s footsteps. Lucky me. Not. I was hoping that at least one child of mine will eat properly. Nope, I can keep envying other parents with their small children eating raw carrot stick and steamed broccoli, but non mines. Anyway, that is why I try to smuggle some extra healthy ingredients into their dishes and also hoping that they will venture beyond the usual tastes and textures.
Muffins, both sweet and savoury are usually big hits in our house. I normally need to avoid whole pieces of vegetables being visible and use lots of cheese, for the savoury muffins to get green light. This recipe meets both criteria. Also contains more of the “friendly” veggie (butternut squash) and less of the “unfriendly” one (broccoli). Great for snack or even as a lazy main meal with some more cheese or healthy spreads like hummus.
Tip: by adding lots of fresh rosemary instead of chives, these muffins can be turned into more of a grownup’s snack.
Yield: 12 muffins
250g plain flour
100g butternut squash diced
80g broccoli (4-5 small florets)
1,5 tsp bicarbonate soda
1 tsp baking powder
50g butter melted
100g feta cheese crumbled roughly
half a tsp salt
1 tbsp of chopped chives
some grated cheddar to sprinkle on the top (optional)
Steam the vegetables until they’re tender. With a hand mixer, blend the butternut squash into a smooth paste. I guess it could work with just mashing it with a fork. As a smooth paste, it adds some extra liquid to your batter (so does the broccoli). After this, I normally just add everything one by one in no particular order and just mix it quickly (with a wooden spoon, by hand).
Preheat oven to 160C. I found that because of vegetables, they bake a bit slower than without them, but they can burn just as easily. Therefore, it’s better to keep it around 160C instead of 180C. So the baking time is slightly longer than with normal muffins: 12-14 minutes.
They are lovely warm or cold, or even reheated in the oven.