100g (4oz) self-raising wholemeal flour
100g (4oz) butter
100g (4oz) self-raising plain flour
1/2 tsp salt
50g (2 oz) gruyere cheese, grated
1 bunch watercress, chopped
Sift the flour and salt together and rub in the butter.
Stir in the cheese and chopped watercress, and bind with water to make a soft dough.
Roll out on a floured board until about 1″ thick.
Cut into 2″ circles using a pastry cutter.
Bake at 200 degrees C / Mark 6 until risen and browned (about 15 minutes).
Delicious simply with butter, or as part of a ploughmans lunch.