These are really a dangerously addictive snack. I always tell myself I’m going to stop at one and yet I’m yet to have a batch that lasts longer than an hour. We love to eat ours with some guacamole but they're just as fabulous by themselves with a nice cold beer (its always 12 o'clock somewhere, right?!)
Ingredients:
- 2 x cups of plain flour
- 1.5 teaspoon baking powder
- Pinch of salt
- 125 grams of diced cold butter
- 1 x cup grated parmesan cheese
- 1/2 x cup of grated cheddar cheese
- 3/4 cup of pickled jalapeños ~ with excess moisture drained
- 1/2 cup of milk
- Optional; Pickled jalapeño juice
Method:
- Preheat oven to 200 degrees Celsius
- In a medium bowl, mix dry ingredients.
- Add the butter and mix with your hands until the mixture is crumbly.
- Add cheeses and jalapeños. Pour the milk in to the mixture and gently combine.
- Spread some flour on to your workbench and gently work the batter until all combined. The consistency should be similar to a bread dough, if the consistency is feeling dry you can always add a little of the juice from the pickled jalapeños. This does add an extra punch but I’ve never had a complaint!
- Mould dough in to a circle and cut in to wedges. Place the wedges on a baking tray and sprinkle with some extra parmesan.
- Cook in the oven for 15-20 mins or until the wedges have slightly browned at the top. Serve by themselves or with some guacamole and a cold drink!
For best results, we recommend using RACO Aerolift bakeware.