Basic Sourdough RecipeFebruary 6, 2020
Flour & Grain Products – Shelf Life Guide during the current wet and high humidity conditionsMarch 2, 2020
- 225g Self raising flour
- 75g Caster sugar
- 1 tsp Baking powder
- 125g Butter unsalted, cut into cubes
- 150g Sultanas
- 1 Egg
- 1 tbsp Milk
- 2 tsp Vanilla extract
oven 180˚C to 160 ˚C and line a baking tray with baking paper.
the flour, sugar and baking powder in a bowl and rub in the cubed butter until
the mixture looks like breadcrumbs, then mix in the dried fruit.
a clean bowl, beat the egg and milk together with the vanilla extract.
the egg mixture to the dry ingredients and stir with a spoon until the mixture
just comes together. Add a teaspoon more milk if you need it to make the
mixture stick together.
mixture into golfball-sized portions, place on prepared baking tray. Leave
space between them as they will flatten and spread out to double their size
for 15–20 minutes, until golden-brown. Allow to cool for a couple of minutes,
then turn them out onto a wire rack to cool.