Yield: 8 Farls
| Measure | Ingredient |
|---|---|
| 12 ounces | Plain flour |
| 1 teaspoon | Bicarbonate of soda |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Salt |
| ¼ teaspoon | Freshly ground black pepper |
| 2 ounces | Butter; cut into small pieces |
| 3 ounces | Mature cheddar cheese; grated |
| 1 | Egg beaten |
| 2 teaspoons | Wholegrain mustard |
| 8 fluid ounce | Buttermilk |
~ BBC Good Food Guide Nov. 96
1. Preheat oven to 200C/400F/Gas 6 and lightly flour a baking sheet. Mix together flour bicarbonate of soda, baking powder, salt and pepper. Rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs.
2. Stir in the cheese, then make a well in the centre, add the egg, mustard and buttermilk. Mix lightly and quickly with a fork to make a soft dough.
3. Knead the dough briefly on a lightly floured surface then press out to form a 20cm/8in round. Cut into 8 wedges and place on the baking tray, slightly apart. Bake for 12-15 mins until risen and golden brown. Cool on awire rack
Fan ovens: cook in a 200C preheated oven for 12 mins.
Posted to FOODWINE Digest by Jane O'Brien <jayohbee@...> on Jan 13, 1998