Ingredients List
1 tbs virgin olive oil
6 chopped bacon rashers, chopped
2 tbs chopped thyme
Black pepper
2 cups of self-raising flour
100g grated chilled unsalted butter
210ml cold milk, plus extra to brush
75g coarsely grated Gruyere
Method
Preheat oven to 200°C.
Line a baking tray with baking paper.
Heat oil in a frypan over medium-high heat, add bacon and cook for 3-4 minutes or until just beginning to crisp.
Place flour, thyme, 1 tsp sea salt and plenty of freshly ground black pepper in a large bowl.
Add butter and cheese, then use a butter knife to mix.
Add milk and bacon, then mix to form a soft, shaggy dough.
Turn onto a lightly floured surface and knead lightly until just smooth.
Divide dough into 6 even portions and gently roll until smooth.
Place in a ring formation, about 2cm apart.
Brush tops with extra milk and scatter with extra Gruyere and thyme.
Bake for 25-30 minutes or until risen and golden brown.
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