My supermarkets do not have self rising flour, although you can find it in Italy. I added 1 teaspoon of baking powder per cup of flour and used ordinary 00 flour. Cheddar is only a dream around me, so I used Fontina and Asiago cheeses instead.

I mixed the dry ingredients with the fat in the food processor, and then put it into a bowl and added the cheese and the liquid. It was stirred briefly with a fork and when just dampened, dumped onto a floury counter and kneaded just a very few times. I patted it out to about 2 cm or 5/8" thickness and cut it into little squares of slightly less then 2.5 cm or 1". Because I had no clue how long these miniatures would take to cook, I watched them carefully after half the time indicated in the original recipe. It took almost the whole time she proposed to reach just cooked in the end. Removed from the oven and cooled, they were kept a day wrapped in baking paper. I would have used waxed paper, did it exist. I only had to pop them into the oven for a few minutes alongside dinner to crisp and warm them a bit.

They were really nice! I served them without butter as a cocktail nibble, but they were equally tasty as lunch with butter and hot from the oven.

Try them, this is a very practical and loving little bite.

To convert the weights, get "Convertor" from www.joshmadison.com, the expats friend for at least a decade now.