These are wonderful!
Delicate crispness on the outside and a slight goo to the inside, think Yorkshire pudding crossed with a cheese scone! Lovely with a bowl of soup but to be honest they are perfect straight out of the oven.
Gluten free and mere mouthfuls, possibly a little too easy to eat but that’s ok, you can make the batter and keep it for a couple of days in the fridge to use at a later date.
Dont be tempted to use pre grated cheese as the stuff that’s added to it to stop it sticking hampers the puffs rising.
Makes 30-36.
Ingredients
2 eggs
150mls sunflower oil
350mls milk
350g tapioca or arrowroot flour
140g Cheddar cheese, grated
2 teaspoons Dijon mustard, gluten free
1 teaspoon salt
a pinch of cayenne powder
Method
Preheat the oven to 200 degrees Centigrade.
Grease two small patty/fairy cake trays to give…
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clawingmywayin 