Cheesy Herb Cobblers

METHOD

1. Preheat the oven to 220c / Gas Mark 7
2. In a large mixing bowl add the sieved flour, baking powder, mustard powder and mixed herbs
   
3. Rub-in the cubed butter to fine bread crumb stage.
4. Add 100g of the grated cheese, mix in well.
5. Make a well and add the beaten egg and milk to the mixture.
6. Using a wooden spoon just combine the dough and no more.
   
7. On a lightly floured worktop, gently knead till it just comes together
8. Pat out the dough to a thickness of 1cm
9. Using 3cm plain scone cutters dipped in flour stamp out your cobblers.
   
10. Place onto a well buttered baking tray, lightly egg wash and carefully sprinkle the remaining cheese on top.
11. 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: