| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 50 minutes |
| Serves | 20 |
| Cuisine | Irish |
| Special Occasion | St Patricks day |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 199 |
| Fat | 8g |
| Saturates | 4g |
| Protein | 7g |
| Carbs | 25g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a large bowl, combine the flour, sugar, bicarbonate of soda and salt.
Grate the cold butter, 190g of the Cheddar cheese and ¾ of the courgette into the flour mixture and toss through.
Combine the milk and lemon juice in a medium-sized bowl. Let it stand for 5-10 minutes. In a small separate bowl, whisk the egg. Add the milk mixture and honey together and add to the flour mixture.
Using your hands, knead the mix together until a soft dough forms.
Turn out onto a lightly floured surface and knead 3-4 turns, or until it comes together and is slightly smoothened out.
Shape into a ball, place into a greased bowl and cover it. Place the dough in the fridge for 1 hour.
Preheat the oven to 200ºC, gas mark 6, and remove the dough from the fridge.
Divide the dough into 20 even-sized balls and place on a lightly greased baking tray and sprinkle the leftover cheese and courgette over the top.
Bake for 45-50 minutes, or until baked through.
Serve warm.
