Cheese and Tomato Melts
Makes 6-8 depending on cutter size – portion 1 or 2. Preparation time 45 minutes. Recipe devised by Kate Morris and Sally Brown.
This should take about 45 mins
You will need:
- 75 g plain flour
- Large pinch of mild paprika
- 20 g soft butter
- 1 spring onion
- 20 g mature cheddar cheese, grated
- 2–3 tablespoons tomato juice
Remember to ask a Grown-up for help.
What to do:
Step 1
You will need - workmat, scales, grater, tablespoon, baking tray and paper, mixing bowl, scissors (ask a grown-up to help you), fork, flour dredger, rolling pin, biscuit cutter (5 cm diameter), oven gloves (for adult use).
Step 2
Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven at 180°C fan/200°C/gas 6. Put some baking paper on the baking tray before you start.
Step 3
Put the flour into the mixing bowl and add the paprika and butter. Rub the butter into the flour with your fingers – it is like tickling the bottom of the bowl.
Step 4
Cut the spring onion up into small pieces with the scissors - take off the roots and the dark green leaves first; this is called topping and tailing. Start by cutting it into chunks, then add to the bowl and chop more in the bowl.
Step 5
Add the grated cheese. Stir with the fork. Add 2 tablespoons of tomato juice and mix with the spoon. Mix well. If it isn’t sticking together then add a little more tomato juice until the mixture becomes smooth dough.
Step 6
Put onto a floured surface (use the dredger) and roll flat (about 1 cm) with the rolling pin, then cut with the biscuit cutter. Place the biscuits on the baking tray.
Step 7
Ask a grown-up to put them in the oven for 10-15 minutes or until firm. Leave to cool before eating. Serve them with apple slices.
Haddock Puff 
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