Make the bread dough, let it rise once, and knock it back. Cut it into three or four manageable pieces.

Roll out a pice of the dough on a floured table, into 6-8mm thick rectangle. Spread a layer of the cheese mixture over the sheet of dough. Starting from the bottom, roll up the sheet to make a log.

With a very sharp knife, cut the log into rounds about 12mm thick. Space them onto a baking paper covered tray and sprinkle a small quantity of salt crystal over the top. Cover and leave to rise. (In a warm place as usual!)

Repeat until all the dough is used up.

Bake at 190°C for about 20 minutes. Cool on a wire rack.

Enjoy with a glass of cold lager.