1c wholemeal flour
2 t baking powder
1 egg, free range
1/4 t cayenne pepper
1/2 c Parmesan cheese, granulated
1 T Dijon mustard
bacon, finely cut (optional)
- Preheat the oven to 180C/ 360F.
- Add wholemeal flour, baking powder and cayenne pepper to a bowl.
- Rub in the butter until the mixture resembles breadcrumbs.
- Stir in the Parmesan cheese.
- Lightly beat the egg and mustard with a fork in a separate bowl.
- Add all the ingredients.
- Stir until the mixture forms a stiff, pliable dough.
- On a lightly floured board roll out dough to 5mm thickness.
- Cut into fingers 1 x 5 cm.
- Place on a baking tray lined with baking paper.
- Stab each finger twice with a fork.
- Bake for 8-10 minutes until pale golden.
- Transfer to a cooling rack.
- Store in an airtight container.
Makes about 30.
The basis for the recipe is from the Edmond’s Cookery Book, 64th edition, p198.
I changed the flour from plain to wholemeal and used Dijon mustard instead of dry mustard. I increased the cayenne pepper but in reality I probably used about 1/2 teaspoon. I like a bit of heat. I also used Parmesan cheese instead of grated tasty cheese, and I added bacon as I had some in the fridge spare.
I tend to cheat a little in recipes when it comes to using butter. Butter straight from the fridge is so hard so I usually use the microwave to soften it up a little. But for this recipe I decided to do it properly and I rubbed the cold butter into the flour and baking powder. Sure it took a bit more time and it required a bit of hard work but the results made it all worth it. It made me think about making my own bread. Irish soda bread to start with, I think and then go and get some yeast for the other breads. Another day.