Having tinkered about with the recipe, I'm happy with them now! However, I would just say that there will be a difference in the moisture content of the dough, depending on whether you use white self-raising flour, or light brown self-raising flour, the latter being more absorbent.
Soften 150g finely chopped Leeks in a weeny amount of butter in a pan. Allow to cool. Sift 250g self-raising flour and half tsp sea salt into a large bowl. Lightly rub in 100g unsalted butter until the mixture resembles fine breadcrumbs, then mix in 100g grated cheddar, Caerphilly, or whatevver! add the cooled softened leeks, and then 1 beaten egg. Bring the mixture together with a fork. Add UP to 1 tblsp milk, a drop at a time, mixing inbetween, to form a soft but not wet dough (or bung it in the Magimix and 'wing it' like wot I do - saves time!)
Tip it out onto a lightly floured surface and just 'pat' or roll out to about 6-7mm thick. Cut out scone-sized circles with a cutter and 'dry-fry' in a frying pan for about 3 mins on each side, until nicely 'golden'.
Cool on a wire rack and store in an airtight container, freeze, or do what I do:
Spread immediately with ANCHOR BUTTER straight out of the pan, two bites, straight into your mouth, and it's gone!
Spread immediately with LOW-FAT spread for your MAN, two bites, straight into his mouth, and it's gone...!
I freeze them with waxed discs inbetween in a big stack in a polybag, and just put them straight into the Rayburn as and when I need them.
AbFab for Brekkie buttered, with Ultan Walsh's Missus's Chestnut Sausages/Paul Rankin 85% Pork Sausages/Gloucestershire OldSpot Sausages, or ordinary 2nd-Rate Bangers, and the rest of The Full Monty.
Make them, enjoy them, and then maybe let me know how you got on?
Incidentally. Nothing whatsoever to do with the above, but I went on a proper First Aid Course today in our Village Hall, which was ABSOLUTELY BRILLIANT. If you get the opportunity to do one - go do it. Lots of fun, and you could save someone's life in the future. I'll tell you about it next time.
And next time..... photos of the very first pair of Lamb twins on The Funny Farm. Aaaah!.....
Keep Safe, Stay Warm,