200g / 8oz self raising flour
50g / 2oz butter
1/2 tspn salt
50g /2oz finely grated cheese
1 tspn dried mustard
Pinch of cayenne pepper
125ml / 1/4 pt milk
Sift all dry ingredients together. Rub in butter finely. Mix in grated cheese. Add milk all at once, then using a knife mix to a soft, but not sticky, dough. Turn onto a floured board. Knead quickly until smooth. Roll out to 1cm /1/2 inch thick and cut into rounds using a biscuit cutter.
Bake towards the top of the oven (230C/ 450F or Gas8) for 7 to 10 minutes ( or until well risen and golden brown). Cool on a wire rack. Serve buttered
50g / 2oz butter
1/2 tspn salt
50g /2oz finely grated cheese
1 tspn dried mustard
Pinch of cayenne pepper
125ml / 1/4 pt milk
Sift all dry ingredients together. Rub in butter finely. Mix in grated cheese. Add milk all at once, then using a knife mix to a soft, but not sticky, dough. Turn onto a floured board. Knead quickly until smooth. Roll out to 1cm /1/2 inch thick and cut into rounds using a biscuit cutter.
Bake towards the top of the oven (230C/ 450F or Gas8) for 7 to 10 minutes ( or until well risen and golden brown). Cool on a wire rack. Serve buttered
