1/4cupbutter plus extra for greasingplus extra for greasing
2tablespoonsfinely minced chives
1cupsharp cheddar cheese or Gruyere cheese
Preheat your oven to 425 °F.
Whisk the flour, garlic and salt together in a bowl and set aside.
Place the water and butter in a medium sized pot and place on the stove on medium heat. When the butter is melted and the mixture begins to boil, remove from the heat.
Add the flour mix quickly and continuously beat until the pastry forms a smooth ball. Cool it for a couple of minutes.
Add in your beaten eggs one at a time and though it may seem like they are going to just slide around the dough ball, they will mix in. Just keep on mixing until it's a beautiful glossy paste.
Mix in the chives and the cheese.
Grease your cookie sheets well with butter.
To prepare your baking sheet, run it under cold water for a few seconds, then tap it a couple times to get the excess water off. You do want it slightly damp.
Using a tablespoon cookie scoop, drop the pastry onto the baking sheet leaving space between.
Place in the oven and cook for 10 minutes at 425°F. Lower the heat to 350°F and cook for another 15-20 minutes, until they are puffed up and lightly golden brown. Do not undercook or they will flatten!
Remove from the oven and pierce the side of each with a fork or knife tip to let the steam out. This helps them stay puffy and not soggy. Cool completely.
Store in an airtight container for up to 2 days, these are better fresh.
It is very important to bake these to a golden brown so that they are cooked inside and don't deflate!