Cheese Aigrettes

• 2 oz (50 g) plain flour
• ½ oz (15

Sift the flour on to a square of greaseproof paper and set aside. Measure the butter into a small saucepan, add the water and bring up to the boil. Draw off the heat and immediately tip in the sieved flour. Stir well with a wooden spoon and then beat to get a smooth mixture that leaves the side of the pan clean. Allow to cool until the hand can be held comfortably against the sides of the pan.<