Ingredients:
- 8oz self-rising flour
- 1/2 tsp salt
- 1/2 tsp mustard
- 2oz butter
- 2oz cheese
- 1 egg
- bit of milk
Of course the above is just a guide – the proportions basically have to be 4 to 1, flour to fat – and mum likes to put more mustard in and more cheese and a bit of cayenne on top. She says she also likes to add some parmesan to the flour ‘cos American cheese isn’t strong and it gives it the cheesy kick‘.
Rub fat into flour ‘til fine breadcrumbs. Add a dollop of english mustard when it’s rubbed in. Add grated cheese – as much as you want but not too much to overtake proportion of flour. Mix in bit o’ milk and an egg ’til soft light dough consistency – bear in mind if it’s a bit slops – the flour on the board will dry it out a bit. Roll out on floured board – then when about an inch thick, cut into circles – with jam jar if u have nothing else. Brush with egg, grate cheese on top and sprinkle a bit o’ cayenne. Huddle them together on baking tray so they catch some height. Bake on 425F for 7-10 mins.