- Preheat the oven to 220 ?C. In a large bowl, mix the flour and salt. Rub in the butter with your fingers until crumbly.
- Add the 2 cheeses and sage and mix thoroughly. Stir in the milk gradually until you have a dough. If the mixture is sticky, add a little more flour. If the mixture seems too dry and isn’t holding together, moisten with a little more milk until cohesive but not sticky.
- Turn out on a clean work surface and knead until fairly smooth for 2-3 minutes. Squash the dough into a flattened round approximately 18cm in diameter and 4cm thick. Use a long, sharp knife to cut almost all the way through the dough 4 times, making 8 wedges.
- Brush the top surface with milk and sprinkle with poppy seeds. Bake for about 25 minutes, until golden and firm. Cool on a wire rack and eat warm, cold, or toasted, with butter.
Recipe from Celia Brookes for Kenwood's Around the World in 80 plates.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Best enjoyed hot with a smudge of butter in a cozy house full of the smells of homebaking
335g self-raising wholemeal flour 1/4 tsp salt 1 tbsp soft butter 90g Gouda cheese, grated 3 tbsp freshly grated Parmesan cheese 2-3 tbsp chopped fresh sage leaves, or 1 tbsp dried sage 250ml milk, plus extra for glazing 2 tsp poppy seeds
Time: 15-20 minutes Serves: 8 Nutrition: n/a