Friday - - FOOD -

Prep time 30 mins Cook­ing time 30 mins Serves 8


40g but­ter, diced

11/2 large onions, thinly sliced

2 gar­lic cloves, finely chopped 100ml non al­co­holic white wine

2 tsp finely chopped thyme

Finely grated rind and juice of 1 lemon 500g sour cream


150g whole­meal flour

150g plain flour

2 tsp finely chopped thyme

1 tsp sweet pa­prika, plus ex­tra for dust­ing A pinch of cayenne pep­per

220g chilled but­ter, diced

70g ched­dar, coarsely grated

1 egg yolk, mixed with ½ tsp wa­ter


For ched­dar bis­cuits, process flours, thyme, spices and 11/2 tsp sea salt in a food pro­ces­sor to com­bine, then add but­ter and process to fine crumbs.

Add cheese, process to com­bine, then turn out onto a work sur­face and bring mix­ture to­gether with the heel of your hand. Form into a disc, wrap in cling­film and re­frig­er­ate for 1 hour to rest. Pre­heat oven to 180°C and line bak­ing trays with bak­ing pa­per. Roll out pas­try on a lightly floured sur­face to 4mm thick and cut out 6cm di­am­e­ter rounds with a cookie cut­ter. Place on pre­pared trays, brush lightly with egg wash, dock with a fork and dust with a lit­tle ex­tra pa­prika and salt.

Bake, turning and swap­ping trays half­way through the cook­ing process un­til golden brown, 15-20 mins. Cool com­pletely on trays, then store in an air­tight con­tainer be­tween sheets of bak­ing pa­per for up to 3 days.

For the dip, melt but­ter in a large saucepan over medium-high heat, add onion and saute un­til onion is ten­der and well caramelised, 8-10 mins, then add gar­lic and stir un­til fra­grant.

Deglaze pan with non al­co­holic wine, sim­mer un­til com­pletely re­duced, then stir in thyme and rind. Cool to room tem­per­a­ture, then process in a food pro­ces­sor with sour cream and lemon juice to taste un­til smooth.

Check sea­son­ing and re­frig­er­ate in an air­tight con­tainer for up to 3 days. Serve with ched­dar bis­cuits and cru­dites.

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