Ingredients
450 g self raising flower
120 g of unsalted butter, cold, diced
1 teaspoon of baking powder
1 pinch of fine sea salt
120 g of cheddar cheese, mature, cut into pieces (2 cm)
250 g of
milk
Preparation
Preheat the oven to 220° C and line a large baking tray with baking paper or use a silicon mat.
Place the flour butter and baking powder and salt into a mixing bowl and then grate on turbo for one second 5 to 6 times until rough breadcrumbs are formed.
Add the Cheddar and chop on turbo for one second.
Add the milk, makes for five seconds of speed for the need for 30 seconds. Tip out onto a floured surface and bring together into a ball. Roll out into a round (approximately 2.5 cm thick) and then use a spatula to cut into eight wedges. Arrange on the prepared tray and bake for 15 to 18 minutes until cooked and golden.
Best served fresh on the day that they are made