I kept hearing about the famous Honey & Co bouikos, and seeing photos of them posted on Instagram by my London friends, and it was driving me crazy, so at last I had to try them. I came across a couple of recipes online and adapted them somewhat. For example, I left out nigella seeds since it’s unlikely I will find them in Sevilla, swapped chives for spring onion for the same reason, and then doubled the recipe, using slightly more feta and cheddar than the original. This will give you between 24-30 bite-sized triangles. Best eaten the same day, but you can also quickly crisp them back up again in the oven the next day.
Ingredients and instructions below…
- 200 grams all purpose flour
- 100 grams cold butter, cubed
- 100 grams mature cheddar cheese, grated
- 100 grams feta, crumbled
- a pinch of salt
- 100 ml greek yoghurt (or sour cream)
- 15 grams finely chopped chives (or 3 spring onions)
Preheat the oven to 200˚C and line a baking tray with parchment.
Cut the cold butter into small cubes, and prepare the cheeses, then mix them together in a bowl. Add the flour, salt, yoghurt and chives, stir together and then lightly work the ingredients with your hands until the dough holds together.
Place the dough on a lightly floured surface and pat down to a rough rectangle 2-3cm thick. Cut the dough into triangles using a lightly floured knife (a pizza cutter also works well). First cut the dough twice lengthways, then slice across either 3 or 4 times (depending on the length of your rectangle). You will end up with 12-15 squares, which you then cut diagonally in half.
Place triangles on the baking tray and bake for 10 minutes. Then turn the tray around and bake for a further 6-8 minutes, or until golden. Serve hot or cooled. Best to eat them the same day because they tend to go a bit soft overnight, but if there are leftovers pop them in a hot oven for 2-3 minutes and they will crisp up again.
