Cheese and Onion Round Recipe

Ingredients:
2 oz (50 g) butter (diced)
1 bunch scallions, sliced (optional)
1 cup (125 g) self-rising flour
1 cup (125 g) wholewheat self-rising flour
1 tbsp baking powder
½ tsp salt
1 tsp mustard powder
1 cup (125 g) sharp Cheddar cheese (grated)
1 large egg
7 tbsp (100 ml) milk
Beaten egg or milk (for brushing)

Preheat the oven to 400°F (200°C). Lightly grease a baking sheet. Melt 1 oz (25 g) of the butter in a saucepan, add the scallions, and cook over a medium heat for 2–3 minutes.

Sift the flours, baking powder, and salt into a bowl. Use your fingertips to rub the remaining butter into the flour, until the mixture resembles fine breadcrumbs.

Stir in the mustard powder, 2⁄3 of the cheese, and the cooked scallions, and mix well. Beat together the egg and milk, then stir them into the flour mixture with a round-bladed knife.

Gently knead the dough on a lightly floured surface to remove any cracks. Place it on the baking sheet and, using your hands, shape it into a 7” (18 cm) round about ¾” (2 cm) thick.

Using a sharp knife, divide the round into eight wedges, cutting deeply into the dough. Using a pastry brush, brush the tops with the egg or milk and sprinkle over the remaining cheese.

Cook the round for 20–25 minutes, or until risen and golden. (Cover the top with foil if it becomes too brown.) Place it on a cutting board and cut it into wedges. Serve warm or cold.

Variations:
To make sure that the bread rises well while baking, don’t handle the dough too roughly or for too long in Step 4.