3/4 cup (75 g) 3 oz plain flour (All purpose)
salt and freshly ground pepper
3 Tbsp (40 g) butter
40 g (1 1/2 oz) Cheddar cheese, grated
1 egg, beaten
1 level tsp (5 ml) French mustard
salt and freshly ground pepper
3 Tbsp (40 g) butter
40 g (1 1/2 oz) Cheddar cheese, grated
1 egg, beaten
1 level tsp (5 ml) French mustard
method
1. Mix the flour and seasonings together and rub in the butter until the mixture resembles fine breadcrumbs. Add the cheese and stir to mix evenly.
2. Combine half the beaten egg with the mustard and stir into the flour mixture to form a soft dough. Turn on to a floured work surface and knead,lightly until just smooth.
3. Roll out the dough to a 1 5-cm (6-inch) square and place oh a baking sheet. Brush with the remaining beaten egg. Divide the dough into 7.5x1 cm (3 x 1/2 inch) oblongs and separate out.
4. Bake in the oven at 180°C (350°F) mark 4 for 1 2-1 5 minutes until golden. Cool on a wire rack. Store in an airtight container.
2. Combine half the beaten egg with the mustard and stir into the flour mixture to form a soft dough. Turn on to a floured work surface and knead,lightly until just smooth.
3. Roll out the dough to a 1 5-cm (6-inch) square and place oh a baking sheet. Brush with the remaining beaten egg. Divide the dough into 7.5x1 cm (3 x 1/2 inch) oblongs and separate out.
4. Bake in the oven at 180°C (350°F) mark 4 for 1 2-1 5 minutes until golden. Cool on a wire rack. Store in an airtight container.
serving amount
makes about 24
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