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Tamara West
By
Kathy Paterson
Food writer and stylist.
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Use a light touch to incorporate the butter into the flour and shake the bowl once or twice to allow any larger butter pieces to come to the surface. Makes 8.
Ingredients
| 2 cups | Flour (Main) |
| 3 tsp | Baking powder |
| ½ tsp | Salt |
| 50 g | Butter, cold, cut into small cubes |
| 1 pinch | Cayenne pepper |
| 1 cup | Tasty cheese, grated, plus extra for topping |
| ¾ cup | Milk, full cream |
| 1 | Egg, beaten with a little milk to glaze |
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Directions
- Preheat the oven to 220C. Grease and lightly flour a baking tray.
- Sift flour, baking powder and salt into a mixing bowl. Add butter and working quickly and lightly, rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Add cheese and cayenne pepper and mix well.
- Make a well in the centre and using a bread and butter knife, stir in the milk using a cutting action until just combined. The dough should be soft but still able to hold its shape.
- Turn dough out on a lightly floured bench and knead quickly into a round, 3cm thick.
- Place on the prepared baking tray, brush with the beaten egg mixture and sprinkle with a little grated cheese. Use a sharp knife to mark round into 8 wedges.
- Place in the oven and bake for 15-20minutes until puffed and golden. Remove from the oven and wrap in a clean tea towel. Cut into wedges before serving warm with butter.
About the flour
I tend to use high-grade flour mostly, so have used this flour in all these recipes. Use self-raising flour if you prefer but only add 1 teaspoon baking powder to the self-raising flour.
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