Savoury Welshcakes
Ingredients
225g (8oz) self-raising flour
100g (4oz) butter, cut into small pieces
1 tablespoon fresh chopped herbs
Pinch dried mustard
Salt and pepper
1 egg, beaten
Milk if necessary to mix (I used oat milk)
Directions
- Put the flour in a large bowl or food processor and add the butter. Rub or process until it looks like fine breadcrumbs. Add the herbs, mustard powder, salt and pepper and egg and enough milk to bind it into soft dough.
- Roll the dough out to 1cm (1/2”) thick and cut with a 5cm (2”) cutter into discs. Griddle in a lightly greased pan to cook through from both sides.