INGREDIENTS
200g rye flour
4 tsp baking powder
1 tbsp
sugar
3 tbsp
oil
125ml
water
flour for
dusting
METHOD
Dust a large baking tray with a little flour and pre-heat the oven.
Sieve the flour and baking powder into a bowl, add the sugar and salt and blend together well.
Add the oil to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
Stir in the water then use your hands to bring everything together to form a soft mass of dough.
Dust the worktop with flour, place the dough in the middle and flatten it, with floured hands, until 2cm/¾” thick.
Using a 5cm/2” round cookie cutter, cut out circles of dough and lift them on to the prepared baking tray.
Gather the off-cuts into a ball, flatten the dough, cut further circles of dough and put these on the baking tray.
Bake for 15 - 18 minutes at 220˚C, Fan 200˚C, 425˚F, Gas 7
METHOD
Dust a large baking tray with a little flour and pre-heat the oven.
Sieve the flour and baking powder into a bowl, add the sugar and salt and blend together well.
Add the oil to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
Stir in the water then use your hands to bring everything together to form a soft mass of dough.
Dust the worktop with flour, place the dough in the middle and flatten it, with floured hands, until 2cm/¾” thick.
Using a 5cm/2” round cookie cutter, cut out circles of dough and lift them on to the prepared baking tray.
Gather the off-cuts into a ball, flatten the dough, cut further circles of dough and put these on the baking tray.
Bake for 15 - 18 minutes at 220˚C, Fan 200˚C, 425˚F, Gas 7
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