INGREDIENTS
50g Parmesan cheese
100g Lincolnshire Poacher or Cheddar cheese
50g unsalted butter
100g plain flour
50g fine semolina
3 large free-range eggs
INGREDIENTS
50g Parmesan cheese
100g Lincolnshire Poacher or Cheddar cheese
50g unsalted butter
100g plain flour
50g fine semolina
3 large free-range eggs
METHOD
Finely grate all of the cheese. Place the butter in a medium pan on a medium heat with 250ml of cold water. As soon as the mixture comes to a rolling boil, tip in the flour, semolina and a pinch of sea salt.
With a wooden spoon, work carefully, quickly and fairly vigorously to beat it all together until smooth and starting to come away from the sides of the pan.
Remove from the heat and beat for 30 seconds, then, one at a time, beat in the eggs, followed by the grated cheese.
Cover and refrigerate for at least 2 hours. Line a baking sheet with greaseproof paper. With wet hands, divide the mixture into 24 pieces and roll into glorious, shiny balls, lining them up on the tray as you go.
Preheat the oven to 200°C/400°F/gas 6. Bake uncovered for 20 minutes, or until golden. Enjoy warm with a glass of something cold and sparkling.
TOP TIP
If you want to make these the day before, follow the recipe to the end of step 4, cover and place in the fridge overnight, then bake as usual the next day. These are also fantastic cooked from frozen – simply bake for 35 minutes at 200°C/400°F/gas 6
Recipes 