Oh come now, you didn’t think I would make everything sweet did you!  These are another traditional Goan “treat” prepared at Christmas time.  We’ve been making them for as long as I can remember.  Every family has it’s own variation but the basic ingredients are the same – old cheddar, flour and cayenne pepper.  My recipe takes the cayenne and ups the ante by adding 1 large scotch bonnet pepper (the batch I just made has two peppers in it).  This is not for the faint of heart I can assure you.  Scotch Bonnets pack a punch, some people even where gloves when handling them.  Me, I like them as a condiment with my dinner – chopped up, a little bit of salt on top.

The funny thing about making these so hot, is that even those who don’t particularly tolerate the heat, tend to eat them. In years past, we would make a milder version and a spicier version – without a doubt, the spicier version would always get over first. They are great with a beer, they are easy to make, it’s baked on low heat – 300F for about 15 minutes or so. Take the challenge, make two versions a milder one and a spicier one, put the bowls out at your next party, watch which one gets over first.

1 stick butter, room temperature
2 cups Old Cheddar (I’ve also done this with 1 1/2 cups Cheddar to 1/2 cup Parmesan Cheese)
1 1/2 cups all purpose flour
1 tsp salt
1/2 tsp cayenne pepper
1 scotch bonnet pepper 

Add all the ingredients to the food processor and pulse until it forms a smooth dough
Wrap and chill in the fridge about 1 hour
Pre heat oven to 300F – Line two large baking trays with parchment paper
Roll the refrigerated dough onto a lightly floured surface – between 1/8th” and 1/4th” thickness
Using a knife, pizza wheel or cookie cutter, cut shapes until it is all done
Bake for 15 – 20 minutes – they will harden while cooling outside
If they are not crisp when cool, place them back in the oven for 5 minutes at a time – at 300F, to crisp up
 As always – enjoy!

Spicy Cheeselets