Tight 5 cheese scones

Name: Tight 5 cheese scones
Yield: 15
Ingredients: 2 cups Flour; 1 pinch Cayenne pepper; 2 tsp Baking powder, heaped; ½ tsp Salt; ½ tsp Celery salt; 25 g Butter; 1 cup Tasty cheese, grated, plus an extra handful for topping (Main); 1 cup Trim milk; 1 serving Marmite, and/or mayonnaise for icing, plus a piping bag

Makes: 15

Tam West

Bite

Crouch, touch, pause and engage in these super yummy cheese scones. The pinch of cayenne pepper will keep everyone on their game.

This recipe, created to support the boys in black for the Rugby World Cup, is designed for junior cooks and comes from Suzi Tait-Bradly and Bex Woolfall from Auckland children's cooking school, LittleCooks. See littlecooks.co.nz

Ingredients

2 cups	Flour
1 pinch	Cayenne pepper
2 tsp	Baking powder, heaped
½ tsp	Salt
½ tsp	Celery salt
25 g	Butter
1 cup	Tasty cheese, grated, plus an extra handful for topping (Main)
1 cup	Trim milk

Optional

1 serving

Marmite, and/or mayonnaise for icing, plus a piping bag

Directions

Heat oven to 180C. Cover a baking tray with baking paper.
Mix flour, cayenne pepper, baking powder, salt and celery salt in a bowl. Rub in butter with fingertips so mixture looks like grains of sand. Mix in cheese.
Pour in milk and mix to a soft dough ball.
Place dough on to floured board. Break off pieces (golf ball size) and roll into balls.
To create the tight 5, line 3 balls up (side by side), then 2 balls behind. Repeat the process for the second tight 5.
Sprinkle with cheese and bake in the oven for 12-15 minutes or until golden brown.
Put a generous spoonful of Marmite in a piping bag. Snip a small triangle off the bottom and pipe on the numbers. Use mayonnaise for the second tight 5.