Instructions: Either 1 tbsp chopped mixed herbs or 1 tbsp chopped sundried tomatoes

Sieve flour and salt.

Rub in the butter.

Divide in two and stir in either herbs or sundried tomatoes.

Stir in 150ml milk using a knife to make a soft but not sticky dough.

Use extra milk if needed.

Turn the dough onto a lightly floured work surface treat lightly.

Press down with the palm of your hand until the dough is the thickness of your hand.

Stamp out with the cutter.

Place on a baking tray.

Put the shelf on the third set of runners from the top of the roasting oven slide in the baking tray.

Bake for 10 minutes until risen dry and firm to the touch.

Allow to cool before splitting and spreading with filling.

Make these on cocktail sticks and serve on a platter with a bowl of dipping sauce. You can also marinade strips of chicken and serve alongside the beef.

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