- serves 4-6 people
- preparation 15 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 150 g (1 cup) plain flour
- 2 tbsp self-raising flour
- 125 g cold unsalted butter, diced
- 2 tbsp finely grated pecorino
- 65 g cheddar, grated
- 65 g Manchego, grated
- ¼ tsp cayenne pepper
- ½ tsp salt
- 1 tbsp lemon juice
Chilling time: 15 minutes
Instructions
- Preheat the oven to 180˚C (fan-forced 160˚C).
- Combine the flours in a bowl and add the cold diced butter. Pinch the butter into the flour to create a rough bread crumb like texture. Add the cheeses, cayenne pepper, salt and lemon juice and bring together to form a dough.
- Roll into a log, wrap in baking paper or plastic wrap and refrigerate for 15 minutes to firm up.
- Cut the log into 1.5 cm thick slices and place the rounds onto a greased and lined baking tray. Bake for 12-15 minutes or until cooked through. Remove from the oven and allow to sit for 5 minutes before cooling on a wire rack. Serve on their own or with a cheese board.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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