INGREDIENTS:

1/2 cup all-purpose flour

1/2 teaspoon herbs de Provence (or Italian seasoning)

1/2 teaspoon black pepper

1/8 teaspoon paprika

1/8 teaspoon nutmeg

1/4 cup whole milk

1/4 cup water

3 1/2 tablespoons unsalted butter, diced

1/2 teaspoon kosher salt

2 eggs, whisked

1 cup cheddar cheese, very finely grated

    

INSTRUCTIONS:

1. Heat oven to 360 degrees. In a bowl, whisk together flour, herbs de Provence, pepper, paprika and nutmeg. Set aside.

 

2. In a saucepan over medium heat, stir milk, water, butter and salt until it begins to boil. As soon as mixture starts to boil, remove saucepan from heat and stir in flour mixture with a wooden spoon. 

 

3. Place saucepan back over medium heat, and continue stirring until mixture comes together like a ball of dough.

 

4. Place mixture in the bowl of a stand mixer fitted with the whisk attachment and whisk on the lowest speed until cool (about 2 minutes). If mixture sticks to whisk, increase speed. Once cooled, add eggs and stir with a wooden spoon until thoroughly combined. Add cheese and stir again until well-mixed.

 

5. Line a sheet pan with parchment paper and, using a pastry bag fitted with a 1/2-inch decorating tip, pipe the mixture into the shape of discs that are about 1 1/4 inches wide. If you don’t have a pastry bag, you can use a 1/2 tablespoon measure.

 

6. Wet the tip of your finger and press down any “peaks” that formed from piping the mixture. (If there are any tips or peaks, they will burn so make sure to gently press them down.) Bake until golden brown, about 25-30 minutes.