METHOD (Makes 18 – 24 Portions).
Using the ingredients indicated under “dough”, make up a soft, clear dough.
Blend in the chopped Stilton and apricots.
Roll out to a 2.5 cm (1 inch) deep sheet and cut with a pastry cutter into desired size.
Gather up any unused dough and repeat until all the dough is used up.
Glaze the top of each disc with milk and dip into the grated cheese.
Place on a lightly greased baking tray. Cover with a damp tea towel; lightly oiled plastic or polythene and rest for 10 – 15 minutes.
Bake in a preheated oven at 220°C, (420°F, Gas Mark 7) for 10 – 15 minutes dependent on size or until golden brown.
“I just wanted to say how great your 500g bread mixes are. My children and I cooked up a few different varieties and made them into rolls for a barbeque. The response from guests was fantastic. Not only were they impressed at our home-baking but also the taste. These mixes make such a change from the usual bland rolls which are served at barbeques.”
Chrissy Smith
The soda bread mix lends itself very well to this recipe but you can change the type of cheese or dried fruit you can use. A must for a St. Patrick's Day party.