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  • 125 ml (4 fl oz) milk, plus extra to glaze
  • 2 tablespoons sun-dried tomato paste
  • 50 g (2 oz) Serrano ham, finely diced
  • 250 g (8 oz) self-raising flour
  • 1 teaspoon baking powder
  • 40 g (1½ oz) butter, chilled and diced
  • ground paprika, for sprinkling

Beat together the milk, tomato paste and ham in a jug. Put the flour and baking powder in a bowl or food processor. Add the butter and rub in with the fingertips or process until the mixture resembles fine breadcrumbs. Add the milk mixture and mix or blend briefly to a soft dough.

Shape the dough into a ball on a lightly floured surface, then roll out to 1.5 cm (¾ inch) thick. Cut out about 12 rounds using a 4 cm (1½ inch) plain biscuit cutter, re-rolling the trimmings to make more. Place slightly apart on a greased baking sheet, then lightly brush with milk and sprinkle with paprika.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes or until risen and golden. Transfer to a wire rack to cool. Serve warm or cold, split and buttered with Chilli & Parsley Butter, if liked (see below).

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