Ingredients
What you need:
- 125g self-raising flour, plus some extra for kneading
- Salt and pepper
- 20g butter
- 65g cheddar cheese
- Small bunch of fresh chives
- ½ egg
- 75ml milk
- 1 teaspoon of Dijon mustard or teaspoon of mustard powder
What to do
- With the help from a grown up, preheat the oven to 200°C (190°c fan) and brush a baking sheet with a little oil.
- Measure out the flour and salt and pepper into a mixing bowl. Cut the butter into pieces and add to the bowl, then rub into pieces with your fingertips until the mixture looks like sand.
- Add the grated cheese and snip the chives into pieces and add the cheese and about 2 tablespoons of chives to the bowl and mix together.
- Beat the egg in a cup and all but 1 teaspoon of the egg to the flour mixture. Add the mustard, then add the milk slowly to make a soft but non sticky ball with a fork or wooden spoon.
- Sprinkle your workmat with a little flour and then knead the dough until smooth then pat into a circle about 18cm, or a little bigger than a grown up’s hand. Cut into six segments and put them slightly spaced apart on the baking sheet. Brush the tops of the rolls with the remaining egg. Bake in the centre of the oven for 15 minutes until well risen and golden.
Top tip
This bread can be served warm or cold, split and buttered on their own or with bowls of hot soup.