These are easy, yummy and very quick to make. For those holding their own parties or even those with household members prone to snaffling things straight out of the oven you should double the recipe.
Serve them just by themselves as little pop in your mouth treats or serve them with the Cream Cheese and Pink Peppercorn dip – click here for the recipe.
They are going to get your food processor dirty and sticky but it is worth the horrible washing up procedure because they are just so good.
The original recipe comes from I Hate To Cook by Jill Dupleix which is just the coolest book and somewhat of a mainstay around my kitchen, even though I quite like to cook.
1 cup water, 3 tblsp butter, 1/2 tsp salt, 1 cup plain flour, 2 eggs, 1/2 cup of grated cheese (you can use any sort you like, I’m partial to feta but it really doesn’t matter, stronger tasting is better though), a little mustard is a good addition.
Heat the water, butter and salt until it is boiling and the butter is all melted. Add all the flour at once and turn down the heat. Beat like a crazy thing with a wooden spoon until the dough leaves the sides of the pot and forms a ball. Keep cooking and stirring for a couple of minutes.
Transfer the gluggy mixture to the food processor and process while you count to 15, add the eggs and beat for 45 seconds. Throw in the cheese and pulse a little until it is all mixed through.
Put teaspoons of this mixture onto a baking tray and bake in an oven of about 200 degrees C. Don’t undercook or they will be gluggy inside, they should be goldeny delicious.