Bernadette Bennett chef.
Makes approx. 15
- 500g plain flour
- 1 tsp salt
- 2 tsp bicarb and soda
- 4 ½ tsp cream of tartar
- 125g butter (cold) diced
- 300ml milk
- 50g caster sugar
- 75g fruit (sultanas or cherries)
Sift flour with salt, bicarb and cream of tarar. Rub in butter until it resembles sand.
Add fruit and sugar. Add milk, lightly.
Turn out onto floured table, roll max 3 times. Cut out.
Dip fluted cutter into flour before each cut.
Keep handling to a minimum Arrange closely on tray.
Bake in top oven for 10 min @ 185 Test by tapping bottom, should sound hollow.