- 125 ml (½ cup) milk powder
- 3 cups self-raising flour
- 3 tbsp butter or margarine
- 250 ml (1 cup) water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Sift the milk powder through the flour and then rub in the butter or margarine. Add the water gradually until you have a soft, sticky dough.
Knead the mix, lifting it a little to aerate it. Form it into a round and allow to rise a little before baking for around 15 minutes or until golden.