Ratings
- Difficulty
- High
- Messiness
- High
- Washing up
- High
Ingredients
- 8 oz plain flour, plus some for sprinkling
- 1 level teaspoon of cream of tartar (white powder)
- 1/2 a teaspoon of bicarbonate of soda
- 2 oz butter
- 4 oz milk, plus some for glazing
- 4 oz grated cheese
Implements
- Scales (weighey things)
- Mixing bowl
- Oven
- Surface that you can cover in flour without your flatmates getting upset over (ie a board)
- Rolling pin (or a bottle or something)
- Knife
- Baking tray (metal thing)
- Wire rack (allows air to get at the bottoms of the stuff cooling so it all gets nice and crispy)
Directions
- Put the flour, cream of tartar and bicarbonate of soda into a mixing bowl
- Rub in the butter (see above)
- Stir in the cheese
- Stir in the milk, a little at a time until it has been absorbed
- You will now have a softish dough
- Turn the dough onto the floured surface, and knead it lightly (repeatedly pound it with your fists)
- Use the rolling pin to roll it out so it's about 3/4 of an inch thick
- Put a fine sprinkling of flour on a baking tray. Or rub butter on it to grease it.
- Cut it into rounds, about 2 inches in diameter. You could use a glass or a mug as your cutter
- Get it out, and put it on your baking tray
- Press the left over bits of pastry together again, and repeat from step 6 until it's all on the baking tray
- Brush the pastry things with milk. Don't flood it, it just makes it shiny. Shiny is good.
- Bake it on a hot oven, 220c for 12 to 15 minutes. Look at them, they'll be goldeny brown when done
- Put them on your wire rack to cool
Best served hot in halves, with the soft middle on top, dripping with butter.