This is the season for some cheesy baked little heavenly morsels.
Many thanks to Bunminola of Bunminola Bakes, I have learned about Bouikos for the first time from her delicious blog. I became very interested to try bake these as they seem easy to make. I also already have all the ingredients in my fridge.
Bouikos are like mini feta and cheddar scones with green onions. They would have been perfect as appetizers for New Year’s Eve to accompany that glass (or four) of bubblies or wine. Since we are on a stay at home order in California this holiday season until who knows when, Bouikos are still great anytime with or without a party to serve them at, or to munch on while watching the ball drop on NYE. They are also perfect comfort food to soothe the achyness that this terrible pandemic has caused.
I just have to note that I tried my very best to convert the measurements from Bunminola’s blog and other Bouikos recipes that I found on the internet into US customary units (from ml to cups, etc.). As much as I tried, I was not able to find the exact conversions. The recipes online were also all in metric. (Sadly, I did not pay attention to my Physics classes when I was in school! LOL!)
Let me just assure you that the recipe I have on my blog has been tested by me four times already! And let me say, these little snacks are so good that I tried each time to save some for my team mates. However, they are so highly addicting that once they come out of the oven, I just cannot stop eating them! (Nothing left for my friends!) I will always bake them forever!
If you love cheese like I do, definitely give them a try. Bouikos are the simplest nibbles to bake. And check out Bunminola’s blog. Her beauty as a person shines through her blog beyond the delicious meals that she makes. Thanks again, my dear friend!
BOUIKOS (MINI FETA & CHEDDAR SCONES)
- 1 1/4 c flour
- 1/4 cup + 3 tablespoons butter (7 tablespoons of butter)
- 3/4 cup or 100 grams shredded sharp cheddar cheese
- 2/3 cup or 100 grams crumbled feta cheese
- a generous pinch of salt
- 100 ml sour cream or Greek yogurt
- 4 chopped spring onions
- 1 teaspoon Nigella seeds (optional, please see my note below)
- Preheat oven to 425 F.
- Cut butter into small cubes.
- Using a stand or hand mixer, or your hands, combine all the ingredients until until a dough forms. Do not overmix the dough so the butter remains cold.
- Divide the dough into two balls. Put one ball in the fridge while you are working on the first dough. (You may also freeze the other half of the dough or second dough ball for future use. See my note below.)
- Turn dough out onto a lightly floured surface. Shape into a rectangle about 1 inch thick. Using a knife, cut the dough in half lengthwise then slice three times across to yield six squares. Cut each square in the middle into triangles.
- Bake on parchment or silicone-lined tray for 10 minutes, rotate tray 180 degrees. Continue to bake for another 10 minutes or until golden brown.
- So delicious hot out of the oven! Eat immediately!
Recipe adapted from Bunminola Bakes
- Nigella seeds are traditionally used in Bouikos. I have not heard of them before and I do not know where to get them in the US. I will do more research. I baked mine without them and they were still very delicious.
- Use salted butter and include a generous pinch of salt. You will want that saltiness to further highlight the complexities of the cheeses and green onions.
- I also tried baking with different cheese such as Monterey Jack instead of sharp cheddar. It was great! Next time I will try crumbled blue cheese instead of feta. The possibilities are endless!
- If you decide to freeze the dough to bake later, wrap in plastic wrap and freeze. Bring the dough to room temperature for about 30 minutes before baking. (Still cold but no longer frozen.) Follow directions for cutting into triangles and baking.
- To re-heat baked Bouikos, pop in the microwave for less than a minute.
- My recipe yields about 36 Bouikos triangles. My recipe is doubled than Bunminola’s recipe on her blog.