Take this traditional recipe to a new level by simply adding the classic flavour-pairing of cheese and herbs. Not only will it elevate the texture and flavour but it smells fantastic when sliced hot.Â
Ingredients
Method
Preheat oven to moderate, 180C. Line an oven tray with baking paper. In a large bowl, stir flour, mustard and salt together.Â
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.Â
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.Â
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.
Tips!
- Use a light touch and be careful not to over-mix the dough or it will become tough.Â
- 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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