Gourgeres

Ingredients

• 125 ml / 4 fl oz water
• 40 g / 1 ½ oz butter, cut into cubes
• 70 g / 2 ½ oz plain flour
• 2 eggs, beaten
• Salt and freshly ground pepper
• 100 g / 3 ½ oz Barber's 1833 Vintage Reserve Cheddar, finely grated

Method

1. Heat the oven to 220C/Gas 7. Line a baking sheet

   with baking parchment.

2. In a pan, heat together the water and butter until the

   water is boiling and the butter has melted. Tip in the

   flour, all at once, and beat vigorously until the mixture

   pulls away from the sides of the pan in a smooth ball.

   Remove from the heat and allow to cool for 2 minutes.

3. Beat in the eggs, a little at a time, until the mixture

   is smooth. Don’t worry if it seems lumpy at first. It will

   eventually blend together. Stir in about three quarters

   of the cheese and season with salt and plenty of

   black pepper.

4. Spoon dessert spoons of the mixture onto the lined

   tray. Sprinkle the remaining cheese on top then bake

   in the oven for 10 minutes. Turn down the oven

   temperature to 190C/Gas 5. Cook for a further 20-25

   minutes until the gougeres are golden brown and

   completely crisp.