Serves: 24
Preparation time: 20 minutes
Cook time: 15 minutes
1) Place the flour, butter, cheese, mustard powder, chilli powder and baking powder into a food processor and whiz until the mixture resembles fine breadcrumbs. Remove the lid of the processor and add tomatoes along with buttermilk.
2) Return the lid and pulse until the mixture begins to form a dough, then remove to a lightly floured surface and knead the dough until smooth. Roll out thinly and use a small round cutter to stamp out circles.
3) Turn the circles upside down and set onto a baking tray and sprinkle with a little cheese.
4) Bake in a hot oven for 5 – 8 minutes until golden.
5) Remove from the oven and top with tomato relish, parma ham, olives and remaining cheese. Return to the oven for a few minutes and melt the cheese before serving.
225g self raising flour
55g Dromona butter, cold and cut into cubes
50g Dromona vintage cheddar, finely grated
1/2 teaspoon mustard powder
Pinch of chilli powder
1 teaspoon of baking powder
10 sun blush tomatoes, roughly chopped
100ml buttermilk
