Sandra Djohan

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CHEESE AND HERB CROISANT

This croissant recipe doesn’t require hours of effort. They are quick to make and the addition of mature Cheddar makes all the difference. Serve warm with lashings of butter.

Makes: 16

Preparation time: 35 minutes

Baking time: 20 minutes

Oven temperature: 200ÂșC


750ml cake flour

25ml baking powder

50g butter, cubed

500ml coarsely grated mature Cheddar cheese

60ml finely chopped fresh parsley

10ml chopped fresh origanum

10ml chopped fresh thyme

10ml chopped fresh rosemary

1 extra-large egg

180ml buttermilk

1 egg, beaten, for glazing

Instructions

  1. Sift the flour, baking powder and a pinch of salt into a large bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the cheese and herbs.
  2. In a separate bowl combine the egg, buttermilk and 60ml water, then stir this into the dry ingredients. Mix until a soft dough is formed. Divide the dough in half and roll each half into a round, 26cm in diameter. Cut each round into eight wedges, resembling pizza slices. Roll up each wedge, starting at the rounded edge and ending with the point. Turn in the edges to form a crescent. Repeat with the remaining dough.
  3. Place the croissants on a greased baking sheet and brush with the egg glaze. Bake in a preheated oven for 20 minutes or until the croissants are golden brown.
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