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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