Cheese Puffs - Makes 15 - 22

Ingredients

Method

Preheat your oven to 210°c/gas mark 7.

Cut the butter into small pieces. Put into a saucepan with the water and a pinch of salt and sugar.

Bring the water to the boil. The butter should have melted by the time the water boils.

Turn off the heat and stir in the gluten free flour. Place back on the heat and beat with a wooden spoon for 20 seconds.

Leave to cool until you can place your hand on the mix comfortably.

Beat in the egg a little at a time. You may not need all of the egg. Add until the mix just falls off the spoon when lifted. The buns will not rise properly if too much egg is added.

Line a baking tray with greaseproof paper and brush with oil.

Stir in 100g grated parmesan cheese into the choux pastry before filling the piping bag and pipe long thin sausages of paste onto the baking tray.

To Cook

either

Place in the oven and bake for 15 minutes. Check at this time, the tray may need turning round or placed on a lower shelf to finish cooking.

They are cooked when you cannot see any white part near the bottom of the pastry.

The cheese puffs can be frozen at this stage until needed.

When defrosting, take out of freezer bag and leave at room temperature. They will defrost in a few minutes.

Or

Heat the oil in a deep fat fryer to 180°c. Lift each line of uncooked pastry with a palette knife and place into the deep fat fryer carefully. When they rise to the top of the oil, take them out of the fryer and drain on kitchen roll. Sprinkle with salt and serve hot.

how to make this recipe dairy free...