| 125g |
SCS Unsalted Butter
(Cubed and frozen) |
| 350g |
Sunshine Plain Flour |
| 80g |
SIS Fine Grain White Sugar |
| 1 tsp |
Baking Powder |
| 1/4 tsp |
Baking Soda |
| 1/2 tsp |
Salt |
| 110g |
Sour Cream |
| 1 |
Egg (Beaten) |
| Egg glaze |
1 Egg Beaten |
|
|
| 1. |
Preheat the oven to 200°C. |
| 2. |
In a food processor, pulse together all the dry ingredients. |
| 3. |
Add the butter and let the food processor work its magic. |
| 4. |
In a separate bowl, whisk the egg and sour cream until smooth; add this mixture to the food processor and blitz. |
| 5. |
On a lightly floured surface, bring the dough together into a ball. Roll it out into the thickness of about half your thumb and cut the dough into circles with a 3-inch round cutter. |
| 6. |
Glaze the dough circles with the beaten egg and bake for about 15 minutes until delightfully golden. |
| 7. |
Serve with whipped heavy cream and strawberry jam. |
|
