Cheddar and Chive Wedges
In short: Flaky savory wedges with sharp Cheddar and fresh chives, rubbed together by hand and baked in 20 minutes. Good with soup or a fried egg. It takes about 39 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 19 min
- Total
- 39 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 265 kcal
These savory wedges are a quick cousin of cheese scones. Butter is rubbed into flour, then sharp Cheddar and chives go in with an egg and a little milk. The dough is patted into a round and cut like a pie, so there is no rolling pin and no cutter. They come out puffed, golden and a bit crisp at the edges, and they are best warm, split and buttered.
Instructions
- Heat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Whisk the flour, baking powder, salt, pepper and mustard powder in a large bowl. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs.
- Stir in the 100 g of cheese and the chives. Whisk the egg with the 120 ml of milk, add it to the bowl and stir with a fork until a shaggy dough forms.
- Tip the dough onto a floured counter, knead 3 or 4 times and pat it into a round about 18 cm (7 inches) wide and 3 cm (1 1/4 inches) thick.
- Cut the round into 8 wedges, place them 3 cm (1 inch) apart on the sheet, brush with the extra milk and top with the extra cheese.
- Bake for 18 to 20 minutes, until puffed and golden brown and a toothpick in the center comes out clean.
- Cool on the sheet for 5 minutes and serve warm.
Tips
- Use a sharp, mature Cheddar so the flavor survives baking, and grate it yourself. Pre-grated cheese is coated with starch and can dry the dough.
- Add a pinch of cayenne or 2 tablespoons of finely chopped pickled jalapeños for a spicier wedge.
Questions and answers
What do you serve with cheddar chive wedges?
They are good with soup or chili, with scrambled or fried eggs, or split and filled with cold cuts or sliced tomato.
Can I make the wedges ahead?
Yes. Keep the cooled wedges in a container for 2 days and reheat in a 160°C (325°F) oven for 6 to 8 minutes. They also freeze well for up to 2 months.
Can I use buttermilk instead of milk?
Yes. Buttermilk gives a slightly softer, tangier wedge. Use the same amount and keep the baking powder as written.
How long does it take to make Cheddar and Chive Wedges?
About 39 min in total: 20 min of preparation and 19 min of cooking.
How many calories are in Cheddar and Chive Wedges?
About 265 kcal per serving, with 8 g of protein, 25 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 265 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 25 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 370 mg |
Estimated values, calculated from the ingredients.
