12 oz. (300 g) self-raising flour
1 level teaspoon baking powder
1 level teaspoon dry mustard
1 level teaspoon salt
2 level teaspoons curry powder
3 oz. (75 g) butter or margarine
2 oz. (50 g) salted peanuts, chopped
1 large egg
1/4 pint (125 ml) cold milk
a little beaten egg for brushing
Serves 4 to 6
 Pre-heat oven to hot, 425 F or gas 7 (220 C).
 Well grease a large baking tray.
 Sift flour, baking powder, mustard, salt and curry powder into a bowl.
 Rub in butter or margarine finely.
 Beat egg and milk well together and add all at once to dry ingredients.
 Mix to a soft dough with a round-topped knife.
 Turn out on to a floured surface and knead lightly until smooth.
 Pat into a circle measuring Q inch in thickness and transfer to prepared baking tray.
 Brush with beaten egg then mark into 12 triangles with the back of a knife.
 Bake just above centre of oven for 15 to 20 minutes or until well-risen and golden.
 Transfer to a wire cooling rack and leave until lukewarm.
 Separate into triangles by breaking gently apart with the fingers then serve while still warm with butter, yeast extract, cheese and tomatoes.