Step #1
Preheat the oven to 220c / Gas Mark 7 In a large mixing bowl add the sieved flour, baking powder, mustard powder and mixed herbs
Step #2
Rub-in the cubed butter to fine bread crumb stage. Add 100g of the grated cheese, mix in well.
Step #3
Make a well and add the beaten egg and milk to the mixture. Using a wooden spoon just combine the dough and no more.
Step #4
On a lightly floured worktop, gently knead till it just comes together Pat out the dough to a thickness of 1cm
Step #5
Using 3cm plain scone cutters dipped in flour stamp out your cobblers. Place onto a well buttered baking tray, lightly egg wash and carefully sprinkle the remaining cheese on top.
Step #6
Bake in the centre of the oven for 20 minutes until golden brown.* Serve at once with homemade soups * If you do decide to finish off your hearty stew / casserole with the cobbler recipe, make and place them on top of the stew in the casserole dish around 30 minutes before the stew / casserole is ready (2-3 hours into cooking) don't forget to turn the oven temperature up at this stage. Best eaten once the cobblers are baked as per this delicious image topping beef stew below:
