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225 g/8 oz/2 cups plain (all-purpose)
flour
15 ml/1 tbsp baking powder
5 ml/1 tsp dried thyme
5 ml/1 tsp caster (superfine) sugar
2.5 ml/0.5 tsp ground ginger
A pinch of grated nutmeg
A pinch of bicarbonate of soda (baking soda)
Salt and freshly ground black pepper
50 g/2 oz vegetable fat (shortening)
50 g/2 oz cooked ham, minced
30 ml/2 tbsp finely chopped green (bell)
pepper
175 ml/6 fl oz buttermilk |
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Method:
Mix together the flour, baking powder,
thyme, sugar, ginger, nutmeg, bicarbonate of soda, salt and pepper.
Rub in the vegetable fat until the mixture resembles breadcrumbs. Stir
in the ham and pepper. Gradually add the buttermilk and mix to a soft
dough. Knead for a few seconds on a lightly floured surface until
smooth. Roll out to 2 cm or 3/4 in thick and cut into rounds with a
biscuit (cookie) cutter. Place the biscuits, well apart, on a greased
baking (cookie) sheet and bake in a preheated oven at 220°C/425°F/gas
mark 7 for 12 minutes until puffed and golden.
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