In Australia, summer inevitably means cricket and cricket means I must share Boy Robin with what seem like endless games (both watching on tv and playing himself).
I can’t say I enjoy cricket. I understand the rules enough to follow the game, but it seems that I watch for aaages while nothing happens, only to turn around to talk to someone at the very instant something interesting happens. And then, get in trouble for talking at a crucial moment.
However, one thing I can get behind is the food breaks. I like that afternoon tea is considered important enough to have its own scheduled break (not to mention I just like afternoon tea).
I don’t watch Boy Robin play cricket (I did it once and once was enough for me). However, if he is playing a home game, I drop in with some afternoon tea. Gougères are my go to – quick, easy and super tasty.
- 2/3 cup beer
- 1/3 cup milk
- 113g butter, thickly sliced
- 3/4 tsp salt
- 1/2 cup self raising flour
- 1/2 cup wholemeal flour
- 4 eggs, room temperature
- 1 tbsp seasoning (I usually add garlic chives), plus salt and pepper to taste
- 1 1/2 cup cheddar cheese, coarsely grated
- Preheat the oven to 220C with a rack in the top third. Line 2 trays with baking paper.
- Bring the beer, milk, butter and salt to boil in a large, thick-bottomed saucepan over a medium-high heat.
- Reduce the heat, add both the flours and stir like crazy. The dough will eventually come together smoothly and give a nice, toasty scent.
- Remove from the heat and stir in your seasoning. At this stage, I usually add some freshly ground salt and pepper as well, but it’s not essential. Even if you decide not to add any seasoning, still stir occasionally for 5 minutes or so to let the heat out (I find it takes much longer on warm days). You don’t want the dough to cook the eggs when you add them.
- Once the dough has cooled, work the eggs into the dough one at a time. Add 1 cup of the cheese and stir through.
- Scoop 1 tablespoon sized amounts onto the baking trays, leaving a few centimetres between each. I usually manage to fit 12 or so onto each tray. Sprinkle the remaining 1/2 cup of cheese on top of the gougères.
- Put 1 tray into the oven for 5 minutes, then reduce the oven temperature to 190C and bake for a further 20 to 25 minutes. The gougères should be a deep, golden brown colour all over, puffed up and well set (no soggy bottoms). Transfer the gougères onto a rack to cool.
- Bring the oven temperature back up to 220C before baking the second tray the same as the first. I find that now the oven has warmed up a bit, the second tray bakes a tad quicker, so keep an eye on it.