I love Ina Garten’s recipes, never-go-wrong rich comfort food. In the couple of years that I spent in the US, her food was a constant friend and support system. Lonely and working round the clock to look after my little new-born son, struggling to transition from being a working professional to a full-time new mom thousands of miles away from my tribe, cooking brought me a lot of solace. The warm smell of baking would fill the house and bring with it a real sense of satisfaction of providing well for the family and experiencing new tastes and cuisines. Usually quite easy to make but ingredients are sometimes harder to find or more expensive in India.
• Preheat the oven to 400°F (205° C).
• Combine 4 cups flour, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces.
• Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended.
• Toss together the Cheddar, dill, and 1 tbsp flour and add them to the dough. Mix until they are almost incorporated.
• Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheddar and dill are well distributed. Roll the dough 3/4-inch thick.
• Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash.
• Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
• Make sure the cold ingredients are actually cold, to get a good flaky texture.
• Eat fresh. Refrigerate if left over.
