The Star Early Edition - - ANGELA DAY VERVE -

Makes 10-12 3 cups of cake flour 2 ta­ble­spoons of cas­tor sugar 2 tea­spoons of bak­ing pow­der a pinch of salt 90g but­ter 2 eggs 250ml milk or but­ter­milk egg wash Sift the dry in­gre­di­ents into a wide bowl. Cut in the but­ter and rub in un­til it looks like crumbs.

Whisk the eggs with the milk and add to the dry in­gre­di­ents. Mix to a soft dough.

Turn out onto a floured sur­face. Pat into a round, then gen­tly roll to about 2.5cm thick­ness. Cut into rounds and put them on a bak­ing sheet. Brush the tops with egg wash. Bake at 200°C for 10-12 min­utes un­til well risen and nicely browned.

Note: For a vari­a­tion, add 1-2 ta­ble­spoons of sul­tanas.

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