2 cups self raising flour
2 tablespoons cream
1 cup milk
1 cup (75g) mature cheese, grated
1 small carrot, grated
1-2 rashers bacon, chopped
1-2 tablespoons finely grated onion (almost mushy)
2 tablespoons parsley, finely chopped
Mix the extra ingredients together in a bowl, stir the sifted flour into the mixture then add cream and milk Mix well with a knife. If the dough is too stiff add more milk, if it is too “wet” add self-raising flour.
Turn on to a floured surface; knead a little until the texture is smooth.
Cut into rounds, place on a floured baking tray and brush with milk.
Bake at 180’C (conventional), 170’C (fan-forced) until golden.