Post by Charlie Arnold on Jun 24, 2012 17:59:13 GMT
Wonderfully quick and easy to make, an essential snack that can be really versatile.
They are best made and eaten on the same or next day, especially if using gluten free flour.
Heat oven to Gas 7 / 425F / 220C - they cook best if go into hot oven
8 oz / 225g self-raising white flour
2oz / 50g butter or margarine - I find them tastier with butter
6 tbsp milk (if using gluten free flour add a little extra)
Rub the fat into the flour, mix to a soft dough with the milk.
Turn out onto a floured board and lightly roll out just over 1cm thick
Cut into 5cm / 2 inch rounds and place on a greased baking sheet and bake for 12 to 15 minutes until lightly golden brown and firm to the touch.
You can add herbs to the flour and / or grated cheese( about 3oz / 75g) to make more savoury ones.
Serve with soft cheese spread or just buttered. Meg also likes these with a dollop of whipped cream.
They are best made and eaten on the same or next day, especially if using gluten free flour.
Heat oven to Gas 7 / 425F / 220C - they cook best if go into hot oven
8 oz / 225g self-raising white flour
2oz / 50g butter or margarine - I find them tastier with butter
6 tbsp milk (if using gluten free flour add a little extra)
Rub the fat into the flour, mix to a soft dough with the milk.
Turn out onto a floured board and lightly roll out just over 1cm thick
Cut into 5cm / 2 inch rounds and place on a greased baking sheet and bake for 12 to 15 minutes until lightly golden brown and firm to the touch.
You can add herbs to the flour and / or grated cheese( about 3oz / 75g) to make more savoury ones.
Serve with soft cheese spread or just buttered. Meg also likes these with a dollop of whipped cream.