White Cheddar Puffs with spring onions

Ingredients for White Cheddar Puffs with spring onions

• 240ml water

• 60ml (1/2 stick) butter, cut into 4 pieces

• 1/2 teaspoons coarse kosher salt plus additional for sprinkling

• 130g plus 2 tablespoons plain flour

• 4 large eggs

• 190g (packed) grated extra-sharp white cheddar cheese

• 80g minced spring onions

How to make White Cheddar Puffs with spring onions

Line 2 baking sheets with parchment paper. Bring 240ml water, butter, and 1/2 teaspoons salt to boil in heavy medium saucepan. Remove from heat; mix in flour. Stir over medium heat until mixture becomes slightly shiny and pulls away from sides of pan, about 3 minutes; transfer to stand mixer fitted with paddle. Add eggs 1 at a time, mixing well after each addition to form sticky dough. Mix in cheese and spring onions.

Using 2 teaspoons , form dough into 1 1/4- to 1 1/2-inch ovals; drop onto baking sheet 1 inch apart. (Can be made ahead. Wrap in plastic, then foil. Refrigerate up to 2 days or freeze up to 2 weeks.)

Preheat oven to 191°C. Bake cheese puffs until golden, about 30 minutes if at room temperature and 35 minutes if chilled or frozen. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.