Ingredients
- 400g ‘00’ flour (also known as pasta flour!)
- 20g baking powder
- 115g butter, frozen and grated
- 175ml whole milk (room temperature), plus extra for glazing
- 80g caster sugar
- 1/2 tsp. salt
- 1 tsp. vanilla (optional)
Directions
- Sift flour and baking powder into a mixing bowl, add grated butter and gently rub with fingers until a sandy consistency
- Make a well in the middle and pour in milk & vanilla. Gentley mix with a knife until milk is just incorporated.
- Cover bowl and rest dough for 30mins
- Lightly dust work surface with flour, tip out dough and gently work into square shape. Cut dough into quarters, stack quarters on top of each other and press down into a square shape.
- Gently roll out dough until 2cm thick, cut into 50mm rounds
- Place rounds on a baking tray lined with paper, so that they’re touching.
- Brush with milk and place tray in the fridge for ~30mins
- Pre-heat oven to 200°C, and bake for 10-15 mins, until golden on top