Recipe by ann teapot
this camee from an old cook book which is undated, but it must be about 1950's
Top Review by Honeybeee
I made these a few days ago....since I did not know how 'thin' the dough had to be rolled, I made them slightly thicker than I should have. It therefore took longer to cook. The next time I make them, I'll be wiser and make them really thin! Despite being thick rolls, they tasted good and went well with cheese. Haven't tried it with yogurt, though.
- 1 lb self raising flour
- 6 ounces butter or 6 ounces margarine
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- milk, to mix
Directions See How It's Made
- oven 200 c/400 degrees F.
- rub together flour/baking powder/salt and sugar and fat to breadcrumb stage.
- Mix to a soft dough with milk.
- Roll out thinly, a small piece of dough at a time is easier to work with.
- Cut out a large triangle and roll from the large end towards the point.
- Make a curve to form a crescent shape.
- Bake in a hot oven for about 5 mins, then brush with milk for about another 5 mins until brown.
- We ate this with cheese, and dipped it into plain yoghurt and fruit yoghurt and the kids loved it.