EASY CHEESE AND HERB CROISSANTS
750 ml cake flour
pinch of salt
25 ml baking powder
50 g butter, cut into cubes
500 ml mature cheddar cheese, coarsely grated
60 ml fresh parsley, chopped
10 ml fresh origanum, chopped
10 ml fresh thyme, chopped
10 ml fresh rosemary, chopped
1 extra large egg
180 ml buttermilk
60 ml water
Extra beaten egg for glazing
Sift the flour, salt and baking powder into a large bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the cheese and herbs. In a separate bowl combine the egg, buttermilk and water, then stir this into the dry ingredients. Mix until a soft dough is formed.
Divide the dough in half and roll one half into a round of 26 cm in diameter. Cut the round into 8 triangles. Starting at the wide side of each triangle, roll up the dough to form a crescent shape. Repeat the process with the remaining dough.
Place on a baking sheet sprayed with non-stick cooking spray and brush with egg glaze.
Bake in a preheated oven at 200°C. for 20 minutes or until the croissants are golden brown.
Makes 16
Replace the fresh herbs with dried herbs but just use less.
Photo: Melissa Ann Vermeulen
