Easy cheese and herb croissants

Recipe from: 3/1/2006 12:00:00 AM
Croissant

Ingredients 11
Servings 16
Time 35 mins

Ingredients

  • 750
    ml
    cake flour
  • 25
    ml
    baking powder
  • 50
    g
    butter, bubed
  • 500
    ml
    coarsely grated mature cheddar cheese
  • 60
    ml
    finely chopped fresh parsley
  • 10
    ml
    chopped fresh origanum
  • 10
    ml
    chopped fresh thyme
  • 10
    ml
    chopped fresh rosemary
  • 1
    extra-large egg
  • 180
    ml
    buttermilk
  • 1
    egg, beaten for glazing
 

Method

20 mins
 
1. Sift the flour, baking powder and a pinch of salt into a large bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the cheese and herbs.

2. In a separate bowl combine the egg, buttermilk and 60ml water, then stir this into the dry ingredients. Mix until a soft dough is formed. Divide the dough in half and roll each half into a round, 26cm in diameter. Cut each round into eight wedges, resembling pizza slices. Roll up each wedge, starting at the rounded edge and ending with the point. Turn in the edges to form a crescent. Repeat with the remaining dough.

3. Place the croissants on a greased baking sheet and brush with the egg glaze. Bake in a preheated over for 20 minutes or until the croissants are golden brown.

 

Read more on: starch  |  bake
 

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