375g self-raising Flour
1/4 teaspoon ground cayenne pepper
1 1/2 teaspoon Salt
90g Melted Butter plus a little extra for brushing
120g Cheese, grated
Oil for greasing tin Filling
100g Cream Cheese or Boursin
2 tablespoon chopped Chives
Preheat the oven to 220C (425F) mark 7. Hold sieve well above a large a bowl and sieve the flour with the salt, cayenne pepper.
Make a dent in flour, tip in melted butter, milk, water, half the grated cheese, water and mix with a fork until it makes a dough. Pull carefully together.
Sit the dough on a lightly floured board. Knead lightly for a few seconds till just smooth. Using one hand flatten the dough until it is an even 2cm thickness. Using a foot cutter or a round cutter, cut out the dough. Place the ‘feet’ on a lightly buttered baking tray.
Brush the ‘feet’ with butter; sprinkle with remaining cheddar. Bake, uncovered, in hot oven about 20 minutes or until browned lightly; turn onto a wire rack.
To fill, mix the cream cheese with the chives. Split the cheesy ‘feet’ horizontally in half. Spread with cream cheese and serve warm.
To freeze ahead: Complete the recipe up to the end of step 4. Cool and pack into airtight containers for up to 3 months.To use: Put the frozen ‘feet’ on a baking tray and cook at 180C (350F) mark 4 for 10 minutes or until thawed through and warm. Complete the recipe.