Makes 20-30 depending on the cutter size.
Preheat oven to 230°C (450°F, Gas Mark 8)
In a bowl, mix together the flour, salt and pepper
Rub in the margarine and then add the rosemary and cheese, mixing well
Stir in the beaten egg (reserving a little for brushing the tops), and then the milk
Again mix well
Roll out on a floured board until 1cm (½in) thick
Cut into rounds, place on a greased baking sheet
Brush the tops with the beaten egg and if you like, sprinkle extra grated cheese on top
Bake for 15-20 minutes
Sine Chesterman © Inbalance Magazine
