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Ingredients
- self-raising flour 200g
- butter 50g
- English mustard powder r 1/2 tsp
- paprika 1/2 tsp
- cheshire cheese 100g, grated
- spring onions 4, finely chopped
- whole milk 100ml
- egg 1
- mustard any kind, 1 tspÂ
Method
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Step 1
Heat the oven to 220c/fan200c/gas7. Put the flour and butter into a food processor and pulse until the texture of breadcrumbs. Tip into a bowl and stir in the mustard powder, paprika, 75g of the cheese and the spring onions. Season really well and toss everything together.
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Step 2
Add the milk gradually and bring together to a soft dough (add another splash of milk if it seems too dry). Tip onto a floured surface and gently pat into a round. Put on a buttered baking sheet and mark into 8 wedges (but don’t go all the way through). Beat the egg with the mustard and a splash of milk and glaze the top. Sprinkle over the rest of the cheese. Bake for about 20-22 minutes until golden and cooked through.
Nutritional Information
- Kcals 196
- Fat 10.5g
- Carbs 18.5g
- Fibre 1.1g
- Protein 6.7g
- Salt 0.6g
