Prep 10 mins
Cook 10 mins
this camee from an old cook book which is undated, but it must be about 1950's
- 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
- 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.
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.
This tastes very much like a pie crust pastry - NOT at all like crescent rolls! I rolled the crust out all at once, thinly, and filled it with a cream cheese, sour cream, cheddar cheese, green onion & red pepper mix. It took nearly 30 minutes to get done - lightly browned. Maybe this recipe is an old-fashioned way of making crescent rolls, but it sure wasn't what I was expecting.
I'm sorry to say that I've tried this recipe twice and they didn't turn out either time for me. The problem was probably with me and not the recipe. I couldn't seem to get the right amount of milk-it was either too little or too much. I don't consider myself an inexperienced cook, but these must be over my head.=(