Savoury Welsh Cakes

Now, this may be sacrilege, but this year I have made, for the first time, savoury Welsh cakes... I am not even mad about it

Ingredients - makes about 12

100g Chilled Salted Butter, cubed

225g Self Raising Flour

75g Mature Cheddar Cheese, grated

A Handful of Chives, parsley, herbs of your choice, finely chopped

1 Egg

1tbsp Milk

Method

1. Rub the butter and flour together with you fingers to a create breadcrumb texture, I like to rolled the mixture between my palms - bigger surface area, but thats up to you

2. Add the cheese, herbs and beaten egg. Combine into a soft dough, add the milk if needed to bring it all together.

3. Roll on the dough on a floured surface to about 1cm thick and using a round (or whatever shape) cutter, cut out as many shapes as possible

4. Try not to eat the off cuts, you can just re-roll and go again

5. If you have a Welsh Cake Stone, lucky you. If not use a heavy-bottom frying pan. Heat whichever you have with a scraping of butter

6. Cook the cakes for a minute or two on each side or until golden brown, but be careful, they can burn rather easily

7. Remove from the stone and leave to cool, but they are best eaten warm, and by the handful smothered in more butter!

8. Enjoy!