Becca Jane St Clair

I know you’re probably thinking savory cookies? What? But see, I started out reworking a recipe for Victorian Cheese Scones, and they came out a bit flat – more like a cheese biscuit, but they’re soft like a cookie. Since they’re too flat to be scones, I’ve decided they must be savory cookies. Even better? They work out at 2.5 Syns each! Of course, you could make them bigger/thicker and have them at 5 syns each, too. As this was originally a recipe measured in ounces, the grams are a little funny looking.

Savory Cheese Cookies (Cheese Scones)

You will need:
170g self-rising flour
28g Flora light (blue container) (if you’re not following SW, use any butter or margarine)
84g grated reduced fat Cheddar cheese*
1 egg
2 TBS semi-skim milk
pinch of salt & pepper
1/4 tsp Coleman’s mustard powder
about 1/2 TBS water (optional)

1. Preheat oven to 180C and line a tray with parchment paper OR spray with Frylight.
2. Whisk together egg and milk in a small bowl and set aside.
3. Sift together flour, salt, pepper, and mustard powder.
4. Rub in the Flora. I did his by kind of scrunching it, if that makes sense. You’ll wind up with the texture of breadcrumbs.
5. Stir in the cheese.
6. Mix in the milk and egg and combine until it forms a ball. If it’s not picking up all the flour and looks dry, add about 1/2TBS of water.
7. Lightly flour your work surface and roll out the dough to around 1/4″ to 1/2″.
8. Using a middle sized biscuit cutter, cut out 20 rounds and transfer them onto the baking sheet.
9. Bake for 15-20 minutes, or until golden brown.

If you divide this into 20, each cookie is 2.5 Syns each. If you roll out the dough thicker and only cut 10 out, each one is 5 syns. For a more rustic look, you could just shape them by hand.

Add-ins: Make Cheese & Onion scones by adding some chopped spring onions after adding the cheese. Make Cheese & Bacon by adding drained chopped bacon (use lardons for no added syns) to the dough. Try adding chilli powder for a kick. The possibilities are endless!

*You can use another type of cheese, but you will need to recalculate the syns.

***

DISCLAIMER: I do not work for Slimming World, I am not affiliated with Slimming World beyond being a paying customer/member, I get no personal benefit from writing this post other than the joy of sharing.

Please note: Syn values are based on my exact ingredients using the online calculator. Your Syn value may vary based on your ingredients and the size of your baking containers and portions, so use this number as a guide only. Syn values also frequently change, but these values are correct at the time of publication.

The contents of this post, including images are © Rebecca J Lockley and Tim Lockley unless otherwise stated and should not be reproduced without permission. If you are not reading this on http://blog.beccajanestclair.com, my facebook page, Networked Blogs, the RSS feed(s), or through an e-mail subscription, please notify me.

[LJ readers reading this on the LJ RSS feed: Please click on the link at the top of the entry to go directly to my blog to leave a comment, as comments left on the LJ RSS do not get seen by me. Facebook users reading this from my Networked Blogs link can either comment on facebook or on my blog. If you are reading this through an e-mail subscription, you might need to go directly to my blog to view videos and images.]

For full Copyright and Disclaimer, please read http://www.blog.beccajanestclair.com/copyright/