2 cups (225 g) 1/2 lb wholemeal (whole grain) flour
1 level tsp (5 ml) baking powder
2.5 ml (1/2 tsp) salt
2 tbsp (25 g) 1 oz butter
2 oz (50 g) 1/2 cup grated Farmhouse (aged) Cheddar cheese
2 tbsp (30 ml) celery seeds
120 ml (8 tbsp) water
4 tbsp (60 ml) milk
1 level tsp (5 ml) baking powder
2.5 ml (1/2 tsp) salt
2 tbsp (25 g) 1 oz butter
2 oz (50 g) 1/2 cup grated Farmhouse (aged) Cheddar cheese
2 tbsp (30 ml) celery seeds
120 ml (8 tbsp) water
4 tbsp (60 ml) milk
method
1. Heat the oven to gas mark 7 / 220°C (450°F).
2. Sift the flour into a bowl with the baking powder and salt and rub in the butter.
3. Toss in the cheese and celery seeds with your fingers.
4. Make a well in the centre, add the water and milk and mix everything to a dough.
5. Roll it out to 3 mm (1/8 in) thick and cut it into circles with a biscuit cutter.
6. Lay the circles of dough on floured baking sheets and prick them all over with a fork.
7. Bake them for 15 minutes and immediately lift them onto wire racks to cool.
8. They keep very well in an airtight container.
2. Sift the flour into a bowl with the baking powder and salt and rub in the butter.
3. Toss in the cheese and celery seeds with your fingers.
4. Make a well in the centre, add the water and milk and mix everything to a dough.
5. Roll it out to 3 mm (1/8 in) thick and cut it into circles with a biscuit cutter.
6. Lay the circles of dough on floured baking sheets and prick them all over with a fork.
7. Bake them for 15 minutes and immediately lift them onto wire racks to cool.
8. They keep very well in an airtight container.
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
