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  • 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


  1. 1

    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.

  2. 2

    Rub in the butter, using your fingertips. Stir in 80g of the Gruyère along with the Dijon mustard, thyme and cayenne pepper.

  3. 3

    Gradually pour in the milk, bringing the mixture together with a knife to form a dough.

  4. 4

    Tip onto a lightly floured surface and roll out to a thickness of 2cm. Use a 5cm pastry cutter to cut out rounds.

  5. 5

    Put on the baking sheet and sprinkle the remaining Gruyère over the tops. Bake for 12-15 minutes until risen and golden.

Nutritional Details

Each serving provides
  • Energy 599kj 143kcal 7%
  • Fat 6.8g 10%
  • Saturates 4.0g 20%
  • Sugars 0.7g <1%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1298kj/310kcal

Each serving provides

14.2g carbohydrate 0.8g fibre 5.7g protein

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