Makes 9. Can be doubled.
Can be made a short time ahead and reheated and crisped for serving. Can also be frozen.
For variation, replace the spices and chilies with 1 tbsp chopped rosemary, and the cheddar with kashkaval / provolone / etc.
200g (=200ml) sour cream, apx 20% fat
60g good Cheddar cheese, grated
2 jalapenos (or other chillies), deseeded and chopped. You can also char them first like when making salsa
1 small spring onion, sliced finely
140g white flour, pastry flour if available
1 tsp toasted coriander seeds, ground
1/2 tsp toasted cumin, ground
Optional: large pinch MSG
2 tsp sugar
1 tsp salt
3 tsp baking powder
1/4 tsp baking soda
Mix dry ingredients in a large bowl.
Mix remaining ingredients in a second bowl.
Dust your working surface.
Heat oven to 230 degree celsius.
Fold wet mixture into dry one into the dry one, pressing and folding bottom up just until it forms a few crumbly dough chunks with some dry flour at the bottom.
Remove the mixture onto the dusted working surface.
Dust from above.
Press together to form a rough rectangle shape.
Fold the dough in half on top of itself.
Dust and press to flatten into a rough square shape, apx 3 cm (a bit more than an inch) tall.
Cut into 9 pieces (3 by 3 grid). Use a bench scraper or a large knife.
Place spaced on a baking try with parchment paper.
Bake for 13-16 minutes until lightly browned and baked through.
Remove from the try and cool on a baking try.
You can serve it immediately, but I much prefer to let it chill for 10 minutes and then bake 5 minutes more until brown and crisp.