Yesterday I made over 200 gluten-free cheese pogácsa for my Aunty's 80th Birthday party. They were soooo delicious... you couldn't tell the difference!! In fact, in my humble opinion, they were far superior in flavour and texture to the regular wheat flour one's!
The closest I have come to describing what a pogácsa is... is a savoury scone that's usually nibbled with a drink. They are hugely popular in a lot of Baltic countries but particularly in Hungary.
Ingredients
200ml Milk (substitute lactose-free or Goat's milk if desired)
40ml white vinegar
400g Edith's Amazing Gluten-Free Flour Mix
100g cold butter cut into small cubes
7g / 1 packet dry active yeast
2tsp bicarbonate of soda (bicarb)
1 tsp salt
150g finely grated tasty cheese such as cheddar (substitute lactose-free cheese if desired)
1 egg - for glazing
caraway seeds to sprinkle on top
Method
- Pour vinegar into milk to sour it and set aside.
- In a food processor add gluten-free flour, cold butter, yeast, bicarb & salt - pulse until it resembles fine breadcrumbs.
- Tip into a large bowl, add cheese and mix through the flour.
- Make a well in the centre and add the milk/vinegar mixture.
- Work this mixture into a soft, but not sticky dough.
- Roll out to approx 1.5cm.
- Using a small cookie cutter or glass (approx 4 or 5cm wide) cut into biscuits.
- Roll offcuts back into a ball and press or roll out again to make more pogácsa until all the dough has been used.
- Lay these on a lined ungreased cookie tray.
- Brush with beaten egg.
- Sprinkle over some caraway seeds.
Bake in a 180C preheated oven for approx 20 minutes.
Cool on a wire cake rack.
And most of all.... enjoy!!
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