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Sutton Bridge Information Centre

These are one of my favourites from times gone past, but they are so simple to make and very moorish once made. Why not make a batch and see how long they last!

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You will need

75g (3oz) Flour

salt and freshly ground pepper

40g (1.5oz) English butter

40g (1.5oz) English cheddar cheese, grated

1 egg beaten

5ml (1 level teaspoon) mustard (optional)

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Mix the flour and seasonings together and rub in the butter until the mixture resembles fine breadcrumbs. Add the cheese and stir to mix evenly

Combine hald the beaten egg with the mustard and stir into the flour mixture to form a soft dough. Turn onto a floured surface and knead lightly until just smooth

Roll out the dough to a 15cm (6" ) square and place on a baking sheet. Brush with the remaining beaten egg. Divide the dough into 7.5 x1 cm (half inch) strips and separate out.

Bake in the oven at 180oC (350oF) mark 4 for about12 -15 minutes until golden. Cool on a wire rack then store in a airtight container.

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