Ingredients List 1 tbs  virgin olive oil 6 chopped bacon rashers, chopped 2 tbs chopped thymeBlack 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. Advertisement: I get commissions for purchases made through links on this website. As an Amazon Associate I earn from qualifying purchases. read more