200g self-raising flour, plus a little extra for dusting
50g butter, at room temperature
75g grated cheddar cheese, plus extra for topping
Heat your oven to 220C. Pace the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.
Lightly dust the surface with a little flour, roll out the dough no thinner than 2cm. Cut out rounds with a cookie cutter.
Transfer to a baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 minutes until well risen and golden. Cool, serve on their own or topped with mashed avocado or soft cheese.
Posted on 17/10/2012, in Ramadan, Savouries and tagged breakfast, breakfast buns, Cape Malay, Cape Malay Cooking & Other Delights, Cape Malay Foods, Cape Town, CHEDDAR, CHEESE, Easy, Muffins, Ramadan Recipes, SAVOURY PIES, Savoury Rice, Scones, www.facebook.com/capemalaycooking. Bookmark the permalink. 1 Comment.