“Best eaten straight from the oven. This dough is also suitable for freezing for cooking at a later date. Nice eaten with a fondue or other melted/baked cheese as an appetizer”

Ingredients Nutrition


  1. .Preheat the oven to 210°C.
  2. Place the water, milk, butter and the salt in a saucepan and bring to the boil.
  3. Remove from the heat, add the flour and stir to form a paste.
  4. Return to the heat and cook for a minute or two, stirring continuously.
  5. Transfer to a mixing bowl and allow to cool until slightly warm.
  6. Beat in the eggs, a little at a time -- in about 3 or 4 lots.
  7. Add half of the grated cheese and mix thoroughly.
  8. Spoon small dollops of the mixture onto a tray lined with baking paper. Leave about an inch between each one to allow for some spreading during cooking.
  9. Sprinkle the remaining grated cheese over the top.
  10. Bake for about 10 minutes (until risen and the outer shell has set) then reduce heat to 170C and bake for a further 5 minutes, until golden brown.
  11. Remove from the oven and serve immediately.

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