This recipe can never get old and you can create sweet or savoury depending on your audience or occassion. We prefer these as savoury, for lunchboxes. Everyone gets their own filling choice, splittting it into three dough balls to roll out and fill.
You need to earn it though, so everyone must get involved. Kneading is hard work but a "must" life skill.
TOOLS/TIME
15 minutes prep/12 minutes cooking/5 minutes eating
Greased with butter baking trays/bowl/rolling pin + some hands that don't mind getting dirty
Oven - preheated to 230degrees Celsius
INGREDIENTS
- 1 cups white self raising flour
- 2 cups wholemeal self raising flour
- pinch salt
- 2/3 cup milk (low fat or whatever fat you want)
- 90-100g butter or mono margarine at room temp diced
Options for flavours
- Grated tasty low fat cheese + 2 tsp vegemite with a little butter to help it spread
- Olives chopped, tiny bit of salami, capsicum, low fat cheddar
METHOD
- Add flours and butter to bowl and rub butter in so that it crumbles.
- Add milk slowly, to keep the mix a nice combo of wet/dry to get ready to knead it.
- Add some flour to the bench and tip mix out. If the mix is sticky/wet just add a little flour to the top before starting to knead it.
- Knead for 5-7 minutes before splitting the mix into two or three depending on how many fillings you want to have.
- Roll each lot out, one to 2cm thickness and cutting into circles/placing on the pre-greased tray. The other, 1 cm thickness and putting a smear of the vegemite/cover with low fat cheese before rolling and cutting into 1cm scrolls/placing on tray upwards.
- Cook for 10-12minutes before enjoying. Store in a cool dry place in an airtight container.
