1 cup white self-raising flour
1 cup wholemeal self-raising flour
1 cup grated low fat cheese
A cup of fresh basil leaves, chopped or torn
½ punnet of small cherry tomatoes, cut in halves
1 cup buttermilk, plus extra to brush
2 tablespoons sesame seeds
Preheat oven to 200°C.
Cut tomatoes in half and dry on a rack in the oven for about 20 minutes while you prepare the other ingredients.
Sift both flours together into a large bowl and then add basil leaves, tomatoes, cheese and a pinch of salt. Gradually add the buttermilk and mix with your hands to make a soft dough.
Turn out onto a lightly floured surface and pat into a 2cm-thick slab.
Use a 4 cm round pastry cutter dipped in flour to cut out rounds from dough or cut with a sharp knife into squares of about 4cm.
If you used a cutter, gather the leftover dough and knead together to form a new mixture.
Pat into 2cm thick piece and cut into rounds.
Place on a floured tray, brush with a little extra buttermilk, scatter with sesame seeds and then bake in the oven for 18-20 minutes until golden.
These are great with soup or as a snack for the lunchbox.