Bouikos

I've been baking less and less with sugar recently. And trying to avoid flour. But these little babies - which I discovered in the award-winning Honey and Co book, have taken pride of place in my life. They are essentially little cheesy scones - so simple to make - bung the ingredients in a food processor, blend, press together and cut. They take less than 20 mins from start to belly. Most of that time is cooking.

I make them about three times a week for a speedy breakfast or lunch, sometimes with sliced beetroot, sometimes with baked beans, and sometimes just in my hand on the way down to collect the kids from school. I have (of course) adapted the recipe, to make it easier to remember without referring to the book and to use what I have to hand. Itmar's introductory story about them is worth the price of the book itself - as he recounts how he incurs the wrath of the Italian pastry chef each morning who threatens him with the mafia - because he steals them hot from the oven. Which is the best way to eat them.

I keep meaning to take a photo, but they're not photogenic, and have usually ended up in my belly before I can find my camera. So just I am very gratefully borrowing one from Rachel's kitchen

Makes 10 

Before you get your ingredients out, start preheating your oven to 170C (fan)

50g feta cheese
50g mature cheddar cheese
50g cold butter
100g plain flour
2 tbsp buttermilk (or sour cream) plus a little more for glazing
1 tsp nigella (black onion) seeds
1 spring onion cut into rings

Put everything into a blender and whizz for 20 seconds until it all comes together. If it's not coming together add a little dash more of your buttermilk.

Tip out onto a floured baking sheet, push the dough gently together with your hands, flattening it to about 1 inch thick.

Cut into triangles and brush with a little extra buttermilk.

Bake for 10-15 mins depending on how hot the oven is at this stage. They should be golden when ready. Leave to cool for a couple of minutes and then for sheer pleasure eat hot.