Cheddar & sweetcorn scones
Savoury scones make a great meal with a bowl of soup, or a tasty addition to afternoon tea
Cucumber & herb triple-deckers
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes 12
Skip to ingredients
- 1 small cucumberthinly sliced
- 200g tub soft cheese
- ½ small bunch mintfinely chopped
- small bunch chivessnipped
- 9 thin slices wholemeal bread
Nutrition: per square
- kcal126
- fat9g
- saturates5g
- carbs9g
- sugars1g
- fibre2g
- protein3g
- salt0.4glow
Method
step 1
Lay the cucumber slices on kitchen paper to dry. Whizz the cheese, mint and some seasoning in a small food processor or with a hand blender. Stir in most of the chives, then spread the cheese mixture over 6 slices of bread. Reserve 12 slices of cucumber, and arrange the rest over the cheese.
step 2
Layer up 2 slices of cucumber-topped bread, then top with a plain slice. Repeat this twice more. Use a good knife to trim the crusts off the tripledeckers, then cut each into 4 squares. Top each mini sandwich with another cucumber slice. Sprinkle with the remaining chives to serve.
