Little apple and cheese oat breads

Ingredients

• 200 g self-raising flour
• 2 tsp baking powder
• 25g oats, plus extra for sprinkling
• 25g unsalted butter, diced
• 2 eating apples, peeled and coarsely grated
• 120g mature Cheddar, coarsely grated
• 1 tsp mustard
• 1 large egg, lightly beaten
• Salt and freshly ground black pepper

Method

1. Preheat the oven to 220°C (425°F/Gas 7) and line a baking sheet with non-stick baking paper or use a loaf tin liner.

2. Sift the flour and baking powder into a bowl and stir in the oats and some salt and pepper. Rub in the butter with your fingers; alternatively whizz together in a food processor.

3. Stir in the grated apples, cheese and mustard and then mix in the egg, keeping a teaspoonful to one side to glaze the tops.

4. Bring together with your hands and then form into 12 rough balls. Place on the lined baking sheet and then slash a deep cross in the middle of each ball of dough. Brush the tops with the remaining egg and sprinkle with a few oats.

5. Bake in the preheated oven for about 20 minutes. To check if they’re done, lift one up with a palette knife and peek underneath; it should lift away cleanly and be mottled and golden on the bottom. Transfer to a wire rack to cool.

This recipe has been donated by Miranda Gore Browne to Dream Tea. Host your own Dream Tea to help fulfill the dreams of children living with serious conditions. Dream Tea 2017 will take place from June 19 - 25 and aims to raise £5000. Visit the Dream Tea website to sign up.

Recipes extracted from Bake Me a Cake as Fast as You Can by Miranda Gore Browne (Ebury Press, 14.99).

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