Welsh Rarebit Toasts
- Scant 1 cup beer
- 4 tbsp flour
- 2 tsp mustard (powdered or ready made)
- 1/2 tsp celery salt or Lawry's seasoned salt
- Pinch of cayenne pepper
- 1 1/2 cups grated Cheddar cheese
- 6 thick slices of toast
- 3 celery stalks, to serve
- Garnish with a dash of Paprika
Measure 1/4 cup of the beer into a mixing bowl and combine with the flour, mustard, celery salt and cayenne pepper. Mix well. Bring the remaining beer to a boil in a heavy saucepan together with the cheese. Pour over the mixed ingredients and stir to blend evenly. Return to the saucepan and simmer gently, stirring occasionally to thicken. Preheat a moderate broiler and toast the bread on both sides. Spread thickly with the mixture, and then broil until golden brown and bubbly. Cut into fingers and serve with celery stalks.
Welsh Rarebit mixture will keep in the refrigerator for up to a week and is perfect for a fast and easy snack at any time of the day.