Welsh Rarebit bites

  • Prep: 15m
  • Cook: 15m
  • Serves: 12

These little cheesy bites pack a savoury, mustardy punch. You can make the cheesy topping in advance and keep it in the fridge for a couple of days until the need for posh cheese on toast strikes. Chop the slices up into bite-sized pieces for a relaxed canapé or serve whole for an unctuous snack.


  1. Pre-heat the oven to 220c/fan 200c/gas 7.
  2. Melt the butter gently in a large saucepan. Once melted, add the flour and stir vigorously to create a smooth paste. Cook gently for 3-4 minutes, stirring regularly, to allow the flour to cook through.
  3. Add the beer gradually, stirring or whisking with each addition until you have a smooth thick sauce. Bring to the boil and simmer for 4-5 minutes. It will thicken to a paste. Keep stirring all the while.
  4. Remove from the heat and beat in the egg yolks one at a time, beating until well combined before adding the next yolk. Add the cheese, mustard, Worcestershire sauce and a good pinch of salt then stir until the mixture is smooth. At this point you can pop it in the fridge for up to 3 days.
  5. To make the toasts, divide the mixture between the slices of bread and spread it out over the top of the bread. Make sure the topping is thick and coats the bread right to the edges (this avoids burnt crusts). Arrange on a baking tray and bake for 15 minutes or until golden brown and bubbling on top.
  6. To serve as canapés, allow the toasts to cool for a moment then slice into wedges.


All to be sourced organic where possible

  • 65g butter
  • 65g plain flour
  • 350ml beer (a good ale is ideal, not lager)
  • 2 egg yolks
  • 275g cheddar cheese, grated
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 6 slices chewy white bread
Kathy Slack

Kathy Slack

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