INGREDIENTS to make 2 snakes :-
|
500 |
g |
1 |
lb |
strong white or brown bread flour |
||
|
1 |
pinch |
salt |
||||
|
25 |
g |
1 |
oz |
lard |
||
|
1 |
level teaspoon |
sugar |
||||
|
1 |
sachet |
Easiblend yeast |
||||
|
50 |
g |
2 |
oz |
finely grated cheese |
||
|
250 |
ml |
½ |
pt |
warm water |
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|
egg to glaze |
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|
Decoration :- |
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|
currants or pumpkin seeds for eyes |
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|
tomato segments for tongues |
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METHOD :-
Sieve the flour and salt into a large bowl. Rub in the fat until dispersed.
Add the sugar, yeast, and grated cheese to the bowl, and mix evenly.
Add the warm water and knead to a smooth dough free from stickiness.
Divide the dough in half. Cut one half into ten equal pieces and shape into even sized balls. On a greased baking tray, arrange the balls next to each other to resemble a curvy snake. Push two currents or seeds in one end for eyes. Repeat this with the other half of dough.
Leave in a warm place for 10 - 15 minutes to allow the dough to rise until double in size.
Bake the snakes in a hot oven at Gas mark 7 / 425oF. / 210oC. for about 5 - 7 minutes. Remove and carefully brush with beaten egg. Return to the oven for about 5 minutes to complete cooking, until the snakes are golden brown and sound hollow when tapped.
Remove and allow to cool slightly. Make a slit in the head of both snakes and insert their tomato tongues.