CHEESE FONDANTS

These are just brilliant for nibbles and party food, as the festive season approaches. The recipe comes from the 1960s WI Ladies of Cornwall. Not sure how Cornish it is, but after making them, I can assure you they are very good and very moreish. I love old recipes!!! But then, you all know that. You can vary the size according to the cutters you use. I decided to make them bite size with a 1½ cutter.  The quantity below made about 40 [ i.e. 20 fondants]  My husband just ate one after the other!

Pre heat your oven to “moderate” ie 160C fan. Lightly butter a large baking sheet.

4 oz SR flour

5 oz grated Parmesan and strong cheddar mixed

5 oz butter

4 egg yolks

a little beaten egg

4 fl oz whole milk

Salt, Pepper

Pinch Cayenne pepper [or large pinch if you like the kick]

Parsley

Water

Sieve the flour into a medium mixing bowl and rub in 3 oz of the butter, then add 3 oz of the mixed cheeses, along with seasonings. [not parsley]. Add enough water to make a stiff paste then roll out onto a floured surface. I had no guide as to the thickness, so I guessed about the same thickness as a £1 coin. Cut into small circles, with a plain or fluted cutter. Re roll the offcuts and continue.  Place them onto your baking sheet and brush the tops with the beaten egg. Bake for about 20 mins, then cool on a rack.

Make the filling.

Beat the yolks, along with the milk and season with a little salt and plenty of pepper in a glass basin and place this over a barely simmering saucepan of water, stirring continuously until it thickens [like a custard].

Remove from the heat and add the remaining cheeses and butter, beating well to combine. Allow to cool completely then use this as a sandwich filling for your cheesy biscuits. Sprinkle a little, very finely chopped parsley over the top of the filling before popping the lid on, or on the tops.

Just delicious. So simple too. What a find.