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.
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:
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).
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.
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.
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.
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.
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.
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.