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Cheesy Herb Cobblers

  • PREP: 25 minutes
  • BAKE: 20 minutes
  • SERVES: 8

Ingredients

Strong White Bread Flour 1.5kg
  • Strong White Bread Flour 1.5kg
  • Wright's Strong White bread flour 250g
  • Pinch of salt
  • 1 heaped teaspoon baking powder
  • 1 teaspoon mustard powder
  • 1 teaspoon mixed herbs or fresh rosemary
  • 50g unsalted butter, cubed
  • 1 egg, beaten
  • 150ml milk
  • 150g grated Cheddar cheese
  • Glaze
  • Little milk or egg

ADD TO BASKET

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:

"I was very interested in the apple pie made from a bread mix so I did an experiment of my own. I made pastry with the Cheddar Cheese and Sundried Tomato bread mix leaving out the sugar. I then made a steak pie, it was delicious and the pastry was first class. I am not to good with pastry and so I will be using your bread mixes in future. Thank you for all your ideas. Regards,

Pat Warren

Deb's Tips

Thanks Mike for another of your great recipes using our products. So grateful, Deb the Bread

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