Cheese and Tomato Biscuits Recipe

50 g/2 oz butter or margarine

200 g/7 oz/1 cups plain (all-purpose) flour
15 ml/1 tbsp baking powder
A pinch of salt
50 g/2 oz/0.5 cup Cheddar cheese, grated
15 ml/1 tbsp tomato puree (paste)

150 ml milk

Method:

Rub the butter or margarine into the flour, baking powder and salt until the mixture resembles breadcrumbs. Stir in the cheese, then mix in the tomato puree and enough of the milk to make a soft dough. Roll out on a lightly floured surface to about 2 cm or 3/4 in thick and cut into rounds with a biscuit (cookie) cutter. Arrange on an un-greased baking (cookie) sheet and bake the biscuits (crackers) in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes until golden brown.