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.
Preparation time: 35 minutes
Baking time: 20 minutes
Oven temperature: 200ºC
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
1 egg, beaten, for glazing
- 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.
- 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.
- 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.