- 225 g British strong white bread flour
- 1 tbsp baking powder
- 1 pinch salt (optional)
- 40 g salted English butter
- 125 g Swiss Gruyère, grated
- 1 tsp French Dijon mustard
- Fresh thyme leaves
- 1 tsp cayenne pepper
- 150 ml fresh British milk
Preheat the oven to 200°C, fan 180°C, gas 6. Lightly grease a baking sheet. Sift the flour, baking powder and salt ( if using) into a bowl.
Rub in the butter, using your fingertips. Stir in 80g of the Gruyère along with the Dijon mustard, thyme and cayenne pepper.
Gradually pour in the milk, bringing the mixture together with a knife to form a dough.
Tip onto a lightly floured surface and roll out to a thickness of 2cm. Use a 5cm pastry cutter to cut out rounds.
Put on the baking sheet and sprinkle the remaining Gruyère over the tops. Bake for 12-15 minutes until risen and golden.