Cheese savouries
 
Prep time
Cook time
Total time
 
Author:
Serves: 25 mini savouries
Ingredients
  • 120g plain flour
  • 2 tsp baking powder
  • ⅛ tsp nutmeg
  • ⅛ tsp cayenne pepper
  • ⅛ tsp garlic powder
  • salt and freshly ground black pepper to taste
  • 1 egg
  • 250 ml milk
  • 1 cup grated cheese
  • 1 tbsp chives, finely chopped
Instructions
  1. Preheat the oven to 180C Bake. Heavily grease a 24 hole mini muffin tin (or 2 x 12). Take care when greasing the tins because the wet batter of these little bites does have a tendency to stick a bit.
  2. Sift flour and baking powder into a bowl and add the nutmeg, cayenne pepper, garlic powder, salt and pepper. Break in the egg and pour in the milk. Mix until well combined. Stir in the cheese. Important note! At this point, I always panic that the batter is far too wet. Its even runnier than pancake batter and the baker in me struggles to believe that it will cook correctly, but I have to remind myself that this happens every time I make these yummy savouries and they always work out beautifully, so I have to trust the recipe.
  3. Spoon the batter into the muffin tins filling each hole to the top and bake for 15-20 minutes until golden.
  4. Leave to cool completely in the muffin tins before turning out. When cool, if the savouries have stuck a little to the sides of the tin, gently loosen them with a blunt knife run around the edge.
Notes
The savouries will puff up beautifully during baking and have you believing that they are going to be gorgeous little domes, but unfortunately due to the small amount of flour in the recipe they don't have much strength so will collapse back a bit before the end of the bake time. But its a small price to pay for such beautifully light and moist little morsels.

These little beauties are delicious fresh, still warm from the oven, but they do freeze incredibly well so are also great to have on hand for an easy lunch box addition.
Recipe by The Fare Sage at https://www.thefaresage.com/cheese-savouries/