R
Rod
Guest
Streaky bacon - 50g (2 oz)
Self raising flour - 225g (8 oz)
Salt - 1/4 tsp
Butter - 25g (1 oz)
Cheddar cheese - 75g (3 oz), grated
Milk - 150 ml (5 fl oz)
Tomato ketchup - 1 tbsp
Worcestershire sauce - dash
Milk - for glazing
Grill the bacon until crisp. Cut into small pieces. Sieve the flour and salt into a bowl and rub in the butter to fine breadcrumbs. Add the bacon and one third of the cheese.
Mix the milk, ketchup and Worcestershire sauce together in a separate bowl. Add the dry ingredients to make a soft dough. On a floured board, roll out an 18 cm (7 inch) circle.
Brush with milk and cut into 8 wedges. Arrange on a greased baking sheet and sprinkle with the remaining cheese. Bake for 30 minutes in a preheated oven at 200 ºC / 400 ºF / Gas 6.
Self raising flour - 225g (8 oz)
Salt - 1/4 tsp
Butter - 25g (1 oz)
Cheddar cheese - 75g (3 oz), grated
Milk - 150 ml (5 fl oz)
Tomato ketchup - 1 tbsp
Worcestershire sauce - dash
Milk - for glazing
Grill the bacon until crisp. Cut into small pieces. Sieve the flour and salt into a bowl and rub in the butter to fine breadcrumbs. Add the bacon and one third of the cheese.
Mix the milk, ketchup and Worcestershire sauce together in a separate bowl. Add the dry ingredients to make a soft dough. On a floured board, roll out an 18 cm (7 inch) circle.
Brush with milk and cut into 8 wedges. Arrange on a greased baking sheet and sprinkle with the remaining cheese. Bake for 30 minutes in a preheated oven at 200 ºC / 400 ºF / Gas 6.
