29/11/2018 Posted By: Tamara Times Read: 308 0
Ingredients
·
4 ounces extra-sharp white/yellow
cheddar cheese, grated
·
6 tablespoons minced fresh Rosemary
·
2 cups plus 1 tablespoon
all-purpose flour, plus more for work surface
·
3 large eggs, beaten lightly,
plus 1 large egg beaten for egg wash
·
1/2 cup heavy cream
·
1 tablespoon baking powder
·
1/2 teaspoon paprika
·
1 teaspoon salt
·
12 tablespoons (1 1/2 sticks)
cold unsalted butter, roughly chopped
Directions
1.
Heat oven to 400 degrees.
Cover a baking sheet with a piece of parchment paper, and set aside. Combine
the cheese, Rosemary and 1 tablespoon flour in a small bowl. Set aside.
2.
In a small bowl, combine the 3
lightly beaten eggs and the cream, and set aside.
3.
Using an electric mixer fitted
with the paddle attachment, combine remaining 2 cups flour, baking powder,
paprika, and salt. Add butter; mix on low speed until butter is in pea-size
pieces, 1 to 2 minutes.
4.
Add egg-and cream mixture; mix
on low speed until just blended. Add cheese mixture; mix until just combined.
5.
Transfer dough to a
well-floured surface, and pat into a log.
6.
Using a sharp knife dipped in
flour, cut into wedges. Transfer wedges to prepared baking sheet; brush tops
with egg wash.
7.
Place in oven; bake, rotating baking sheet
halfway through cooking, until outside is crusty and inside is cooked through,
15 to 20 minutes. Transfer to a wire rack to cool.
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