Cheese Puffs
26/2/2005
Serves 12
Now that new season apples are plentiful, this cake is also a good choice, especially if you have apples that quickly cook to a pulp, such as Sunrise or Ballarat. A cake takes longer to make and bake than scones, so it is just as well that this one is delicious to eat straight from the oven. I prefer this recipe, in which slices of raw apple are baked in the middle of a light, buttery cake, to the more traditional apple shortcake, which is made with hot stewed apple.
Ingredients
| 1 cup | Standard flour |
| 2 tsp | Baking powder |
| ¾ tsp | Salt |
| 1 pinch | Cayenne pepper |
| 2 pinches | Ground ginger |
| 125 g | Tasty cheese |
| 1 | Egg |
| ½ cup | Milk |
| 1 tbsp | Oil |
Directions
- Preheat the oven to 200 degC.
- Sift the dry ingredients together and stir in the grated cheese. Break the egg into a small bowl, add the milk and oil and whisk with a fork.
- Add to the dry ingredients and mix with a fork just until mixed.
- Drop tablespoonfuls of the mixture onto a baking tray lined with baking paper or baking cloth.
- Bake for about 8 minutes until puffed and golden brown. Makes 12 small puffs.
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