Hot Cross Dots
Our play on Hot Cross Buns, savoury style. This is a simple recipe and it will make your Cheese Dots cheesier and prettier.
To make the cross, we used our version of a Guyanese Cheese Spread, that is easy and tasty
How to make
Preheat oven to 400F and place Cheese Dots inside your selected pan. Close together so they "pull apart"
Bake for 25 - 30 min. It will take longer than normal Cheese Dots because they are close together, so keep an eye. You want them to be golden brown.
In the meantime, put cheese, butter and mustard in the cup of an immersion blender. You can use a food processor too.
Pulse to come together. You might need to scrape often.
Add a little bit of the milk and pulse.
Add the milk little by little to incorporate well.
Once you have added all the milk and the mixture is creamy. Add the tapioca starch and mix by hand - we add this simply to hold things together a bit once piped onto the warm Cheese Dots.
Scoop the mixture into a piping bag or zip lock.
Once your Cheese Dots come out of the oven, let them cool a little bit. Since the mixture has a lot of cheese and butter, it will all melt and not look like a cross anymore.
Pipe the cross on top and serve.
You can use Dulce de Leche or Nutella for a sweet version, instead of the Cheese Spread.
This recipe will make more than what you need of spread, but it is really yummy on bread or toast.
Ingredients for the spread:
50g grated cheese - we used Friulano, but you can use Cheddar, Gruyere or any other you like.
25g unsalted butter - cubed
1/8 tsp Dijon mustard
1/4 cup milk
1.5 tsp of tapioca starch
For the Cheese Dots
we used 6 inside a pan, so it can bake close together