8 oz Point Reyes Farmstead Toma, rind removed, cut into ¼-inch cubes
1 egg, lightly beaten for egg wash
maldon sea salt
Piment d’Espelette
Instructions
Preheat oven to 400°F and line two baking trays with parchment paper.
In a mixing bowl add flour, baking powder, baking soda, salt and black pepper and whisk to aerate. Add butter cubes and rub into the flour with your fingers, until you have fine crumbles.
In another bowl lightly beat with a fork to combine egg, cold water and sour cream. Add to the flour mixture and stir until the dough is soft and starts to combine. Add the chives and Toma and roughly mix together.
Tip onto a clean surface and knead the dough a couple of times. Don’t overwork the dough, stop as soon as it comes together. Pat the dough out to a 1-inch thickness and cut into 2-inch rounds using a cutter. Place on prepared baking sheet.
Brush with egg wash and generously sprinkle with sea salt and Piment d’Espelette. Bake for 15 - 20 minutes until starting to golden. Serve warm (slathered with softened butter is always extra yummy!).
* The chives are interchangeable - you can use green garlic, scallions, spring onion or garlic chives - whatever is accessible and on hand.
