Scott's Restaurant (01245) 380161
CHEESY SNAKE

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

egg to glaze

Decoration :-

currants or pumpkin seeds for eyes

tomato segments for tongues

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.