Makes 8
- 100g Red Tractor Cheddar cheese
- 100g Red Tractor wholemeal plain flour
- 150g self raising flour
- 50g Red Tractor butter, room temperature
- pinch of salt
- 150ml Red Tractor whole milk, plus a tablespoon or two for brushing
- seeds, such as poppy, sunflower, pumpkin & pine nuts, to decorate
Preheat the oven to 220°C/ Gas 7. Grate the cheese.
Place the flour in a large bowl then using your fingertips rub in the butter. Using a round table knife, stir in the cheese and salt then the milk. Using your hands, gather the mixture, pressing gently together to make a soft dough.
Lightly dust the surface with a little flour then roll out the dough to a thickness of 2cm. Using a gingerbread man or other shaped cutter, firmly stamp out shapes – try not to twist the cutter as this makes them rise unevenly. Re-roll the trimmings and stamp out more.
Transfer to a non-stick baking sheet, brush with a little milk and decorate with the seeds – press them in firmly with your fingertips. Bake for 12 – 15 minutes until well risen and golden. Cool on a wire rack and serve just warm or at room temperature. They only last a day or two so freeze any you don’t eat.
Silvana Franco
Silvana is an inspirational and innovative food writer and stylist with over a decade's experience working in the food media. Her cooking brings to life her philosophy of fresh ingredients, strong flavours and modern lifestyle.
