Three recipes in a row from the same cookbook! This is probably the way I should have been posting all along. The thing is, Honey & Co.
made it so easy. This cookbook has got to be one of the best random cookbook purchases I have ever made. The recipes are so interesting, so different from what I usually cook, the stories are sweet and work well, and the food is really delicious. It's not perfect - there are certainly some places where clarity of instruction is lacking. But since every time I've made something it has turned out great, it is pretty difficult to judge them harshly. Cooking from Honey & Co. has forced me to stretch and really consider where I am going with the dish, which is certainly a bonus. In fact, I am so enthralled, I special ordered the Honey & Co: Baking cookbook from the UK (since it's not available here) so that I have an excuse to keep posting their recipes here.
These bouikos are addictive - the perfect balance of bread, salt, cheese, and a hint of sweetness. I could easily suggest eating these for breakfast, lunch, dinner, morning snack, midnight snack, dessert with some fruit, in the car on the way to anywhere, ... honestly, they're tiny cheesy biscuity buttery bites of yumminess. They'll go with virtually any meal, any time. Make them, you won't be disappointed.
Original source: Honey & Co.
Ingredients
- 3 tablespoons plus 1 teaspoon (50g) cold butter
- 3 tablespoons (40g) aged or sharp Cheddar cheese
- 3 tablespoons (40g) feta
- ¾ cup plus 1 tablespoon (100g) pastry flour
- pinch of salt
- ¼ cup plus 1 tablespoon (50ml) sour cream full-fat
- ½ teaspoon nigella seeds*
- 2 green onions chopped (or 2 ½ tablespoon chives, chopped)
- milk for glaze
Instructions
- Preheat oven to 425 F
- Cut butter into small cubes, about the size of dice. Freeze while you grate the Cheddar and crumble the feta.
- Using a stand mixer with the paddle attachment or your hands, combine all the ingredients until they just come together. Work the dough as little as possible and try to do this as quickly as possible, so the butter and cheese don't warm up too much. Lumps of cheese and butter should remain, those will be deliciously melty once baked.
- Turn dough out onto a lightly floured surface, pat into rectangle about 1 inch thick. Cut into small triangles (or another form if you prefer - I used a small round biscuit cutter and just reformed the dough as necessary). Itamar recommends slicing the dough in half lengthwise with the floured blade of a knife, then slicing this crossways three times to yield six squares, then cutting each square on the diagonal to quickly form triangles.
- At this point, you can freeze the dough for future use (I did this) by placing on a flat tray for an hour until fully frozen, then transferring to a long-term storage container. To bake after freezing, bring to room temperature over 30-60 minutes.
- Brush tops with a little milk or egg to make the surface shiny.
- Bake on parchment or silicone-lined tray for 10 minutes, rotate tray 180 and reduce the temperature to 400 F. Bake another 6 minutes until golden.
- Best eaten immediately (this did not pose a problem for me). If you plan to keep some for later, they can be frozen and then reheated.
Notes
