Tomato and Herb Biscuits Recipe

225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp caster (superfine) sugar

2.5 ml/0.5 tsp salt
40 ml/2.5 tbsp baking powder
100 g/4 oz/0.5 cup butter or margarine

30 ml/2 tbsp milk
30 ml/2 tbsp water
4 ripe tomatoes, skinned, seeded and chopped
45 ml/3 tbsp chopped fresh basil

Method:

Mix together the flour, sugar, salt and baking powder. Rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the milk, water, tomatoes and basil and mix to a soft dough. Knead for a few seconds on a lightly floured surface, then roll out to 2.5 cm/1 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 230°C/425°F/gas mark 7 for 15 minutes until puffed and golden.