Crusty Cheese and Mustard Damperettes

• 600 g self-raising flour, sifted
• 1 teaspoon dry mustard
• 30 g butter (plus extra for greasing)
• 500 ml milk (approximately)
• 30 g butter
• 2 12 tablespoons ready-made grainy mustard
• 12 teaspoon cayenne pepper
• 120 g fresh parmesan cheese, coarsely grated

1. Pre heat oven to 450F / 220C /gas mark 6.
2. Sift flour and mustard powder into a large bowl and rub in the butter.
3. Stir in enough milk to mix to a soft, sticky dough.
4. Turn dough onto a floured surface, knead until smooth.
5. Press dough out to about 1.5cm thickness; cut into 7cm rounds.
6. Place rounds onto greased baking trays, positioning them so that they are just touching.
7. Make the topping by melting the butter in a small pan, then remove from heat and stir in remaining topping ingredients; spread topping over the Damperettes.
8. Bake for about 15 minutes.

flour, mustard, butter, butter, readymade, cayenne pepper, parmesan cheese

Taken from www.food.com/recipe/crusty-cheese-and-mustard-damperettes-143080 (may not work)