Herb and Cheese Poppers

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

These herb and cheese poppers are a delightful vegetarian snack, offering a sophisticated twist on a classic savoury scone. Each bite is packed with the punchy flavour of mature cheddar and a fragrant blend of fresh parsley, basil, thyme, and sage. By grating frozen butter into the dough and using a folding technique, you create beautiful, flaky layers that puff up perfectly in the oven for a light yet indulgent texture.

Ideal as a versatile appetiser for a dinner party or a comforting afternoon treat, these homemade morsels are wonderfully simple to prepare. The dough can be made ahead and frozen, making them a convenient option for busy hosts. Serve them warm from the tray to enjoy the aromatic herbs and melted cheese at their absolute best.

Ingredients for Herb and Cheese Poppers

230g coarsely grated sharp cheddar cheese (about 170g )
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
1/4 כפיות פלפל שחור טחון טרי
350g plain flour plus 30g (or more) for dusting and rolling
2 1/2 teaspoons baking powder
1 כפית סוכר
3/4 כפיות מלח
1/2 teaspoons bicarbonate of soda
110g (1 stick) unsalted butter, frozen
350ml chilled buttermilk

How to make Herb and Cheese Poppers

Line 2 large rimmed baking sheets with parchment paper. Mix cheese and next 5 ingredients in medium bowl.

Whisk 350g flour, baking powder, sugar, salt, and bicarbonate of soda in another medium bowl. Using large holes of box grater, grate frozen butter onto plate. Add grated butter to flour mixture and rub in with fingertips until evenly distributed. Stir in buttermilk just until incorporated (dough will be sticky).

Sprinkle work surface with 30g flour. Transfer dough to work surface; sprinkle dough with flour. Using hands, press dough into 8-inch square, about 1/2 inch thick; sprinkle more flour on work surface as needed to prevent sticking.

Sprinkle 60g cheese-herb mixture over 2/3 of surface of dough, leaving remaining 1/3 of dough surface uncovered. To fold as for business letter: Using dough scraper or metal spatula as aid, lift uncovered dough portion from work surface and fold over half of cheese-covered portion; still using dough scraper or metal spatula as aid, lift folded portion over remaining cheese-covered portion.

Sprinkle dough with flour to prevent sticking. Press dough out again to 8-inch square. Spread 60g cheese-herb mixture over 2/3 of dough; repeat folding as for business letter, then pressing dough out to 8-inch square. Repeat 2 more times with dough and cheese-herb mixture. Roll out dough on floured surface to 10-inch square; cut into 36 small pieces. DO AHEAD: Place biscuits in single layer on baking sheets; freeze until firm. Wrap biscuits in single layer in foil, then enclose in resealable freezer bags; freeze up to 2 weeks. Place frozen biscuits 1 inch apart on parchment-lined baking sheets; thaw in refrigerator overnight. Let biscuits stand at room temperature 20 minutes before baking.

Position rack in centre of oven; preheat to 260°C. Bake biscuits, 1 sheet at a time, until golden on top and tester inserted into centre comes out clean, about 10 minutes. Cool biscuits on baking sheet at least 5 minutes. If desired, cool completely, then rewarm biscuits in 204°C oven 3 minutes before serving.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.