Thursday 21 August 2014

Mini Cheddar Squares

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

For biscuit week, I wanted to bake something savoury. I chose these Mini Cheddar Squares.

They tasted really good with lots of Cheddar cheese flavour along with a hint of chilli powder. But, the texture wasn't crispy as I had hoped. Maybe I didn't leave them in the oven long enough or roll the dough out thin enough. Anyway, they were still delicious and if you like Cheese Straws, you'll love them!

Biscuits, previously: Oaty BiscuitsGingernutsThumbprint Jam CookiesCinnamon Chocolate Chip CookiesChocolate Shortbread and many more!

A Simple List of Ingredients:

1. Mature Cheddar Cheese
2. Butter
3. Salt
4. Red Chilli Powder
5. Plain Flour
6. Water

Bismillah, let's begin!

The main flavour in these squares is of course Cheddar cheese. The best one to use is Mature Cheddar or even Extra Mature.

Into a large bowl, add 8 ounces (250 grams) of grated Mature Cheddar. Be sure to grate it yourself, and not buy the pre-grated stuff.

Throw in 2 ounces (60 grams) of Unsalted Butter, at room temperature.

Add 1/2 teaspoon of Salt and a pinch of Red Chilli Powder. The chilli is completely optional but I highly recommend it.

Mix it together until it's just combined.

Add in 8 ounces (250 grams) of Plain Flour.

Mix again until everything resembles breadcrumbs.

Then, slowly add Iced Water (a glass of cold water with ice), a tablespoon at a time until a dough forms.

Pop the dough onto a piece of clingfilm.

Form into a disc and wrap up. Chill in the fridge for 1 hour.

Once chilled, unwrap the dough onto a floured surface. Slice in half.
Preheat the oven to 190 degrees C or Gas Mark 5.

Roll out the dough to about 1/8 inch thickness. This is where I went a little wrong because I didn't roll the dough thin enough.

Slice the dough into about 1 inch squares.

I used a pizza cutter to slice, and as you can see, I wasn't very precise with the size.

Lay out the squares onto a greased and lined oven tray.

They don't have to be too far apart.

Bake for 10-15 minutes. I baked for 10 minutes but I wish I'd done 15 minutes, so try it out and see how it goes!

Carry on with the rest of the dough - pretty soon, you'll have a production line going!

Once baked, remove to wire racks to cool completely.

And, they're done! Once completely cooled, store in an airtight container. Whatever the texture is like, the taste is really there especially because of that mature Cheddar.

Full Written Recipe:

Mini Cheddar Squares

Adapted from Brown Eyed Baker

Ingredients – makes quite a few!
8 ounces (250 grams) Mature Cheddar Cheese, grated
2 ounces (60 grams) Butter, at room temperature
½ teaspoon Salt
Pinch of Red Chilli Powder (optional)
8 ounces (250 grams) Plain Flour
Iced Water, as needed
Mix together the cheese, butter, salt and red chilli powder until combined. I used a stand mixer but an electric hand mixer would be good too.
Add in the flour, and mix until everything resembles breadcrumbs.
Slowly add the iced water, a tablespoon at a time until a dough forms.
Form the dough into a disc, and wrap in clingfilm. Chill in the fridge fro 1 hour.
Preheat the oven to 190 degrees C or Gas Mark 5.
Grease and line two baking trays.
Slice the dough into two, and roll each half to about 1/8 inch thick. Slice into 1 inch squares, and place onto the baking trays.
Bake for 10-15 minutes until crispy. Cool completely on wire racks. Store in an airtight container, and enjoy!

This Time Last Year:

BBQ Chicken Salad

Keep me in your prayers, please,


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