(Can be used for tear and share, focaccia, scones)
225g 8 oz self raising flour
1 tsp baking powder
55g 2 oz butter/marg
1 egg )
2 tbsp natural yoghurt ) mixed together in a jug
Approx. 150 mls ¼ pint milk )
Sweet – 1 finely chopped apple with 1 tsp cinnamon mixed with 1 large tbsp. brown sugar, frozen raspberries and white chocolate, pear and almond, cherry, fruit, cranberry and orange
Savoury – Fresh herbs, smoked paprika and chorizo, sun dried tomato and feta, onion and Stilton.
Sieve flour and baking powder together in a large bowl, rub in marg, if savoury add herbs, salt and pepper. Add enough fluid to bring together to a soft dough. If making a focaccia place in a Swiss roll tin that has been drizzled with olive oil. Spread out the dough and make indents with your fingers. Drizzle over a little olive oil and sprinkle with some sea salt. Place in oven and bake for approx. 15-20 minutes.
For tear and share bring together and then roll into a rectangle approx. 20 x 30 cm 10 x 12 inches. Place your filling on top, spreading out but leaving ½ inch space at the beginning and the end of the edge. Starting at the longest edge nearest to you tightly roll the rectangle away from you until you have a Swiss roll like bread. Now cut the roll into 16 rings. Place 9 around the outside of a greased 23 cm 9inch cake tin and the remainder flat in the centre. When complete bake for approx. 25 minutes.
For scones use a cutter of choice and place on a lined baking tray and place in the oven for approx. 10 – 12 minutes.
Bake all variations at a high temperature i.e. 200 – 220c gas mark 7, for a good rise.
Visit Little Oaks Cookery School to see for more details