Ingredients

• 240 g low-protein baking mix
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 6 tbsp cold butter
• 50 g dairy-free cheddar
• 125 ml rice milk

Instructions

1. Preheat oven to 220° C.
2. Mix together the low-protein baking mix, sugar, baking powder and salt.
3. Cut in the cold butter. Stop when you have pea-sized bits.
4. Add the dairy-free cheddar and toss to incorporate.
5. Add the rice milk and mix this with the dry ingredients just to incorporate.
6. Knead about 10 times or less – so that you have a very messy looking dough.
7. Divide the dough in half.
8. Form each half into a flattened circle, and place on a parchment-lined baking sheet.
9. Cut the circle into 6 wedges.
10. Bake in the preheated oven until golden brown, about 12–14 minutes.