2 cups of self-raising flour, sifted
1 teaspoon of mustard powder
½ teaspoon salt
30g butter, chilled and chopped
¾ cup of tasty cheese, shredded
1 bunch of chives, chopped
¾ cup of milk
Butter, to serve
Preheat oven to moderate, 180C. Line an oven tray with baking paper. In a large bowl, stir flour, mustard and salt together.
Add butter. Using fingertips, rub in until mixture resembles breadcrumbs.
Stir cheese and herbs through. Make a well in centre of mixture. Pour in milk all at once.
Stir lightly until mixture comes together (see tip below).
Turn onto a lightly floured surface and knead gently. Form into a 15cm rustic round shape.
Transfer to tray. Bake 35-40 minutes, until cooked when tested with a skewer (it will be clean when removed) and base sounds hollow when tapped. Serve warm with butter.
- Use a light touch and be careful not to over-mix the dough or it will become tough.
- To make this in a food processor, combine flour, mustard and butter in processor, then pulse until mixture resembles breadcrumbs. Add milk and pulse until dough just comes together.
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