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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is from the Australian Woman's Weekly. An Australian cup is 250ml and one tablespoon is 20ml. Preparation time also includes time left in the fridge. Ingredients:
1 tablespoon curry powder |
1 1/4 cups plain flour |
1/4 cup self-raising flour |
100 g butter |
1 egg, lightly beaten |
1 teaspoon water, approximately |
1 egg white, lightly beaten |
salt, to taste |
caraway seed, to taste |
Directions:
1. Place curry powder in a dry pan, stir over low heat until fragrant, cool.
2. Sift flours and curry powder into bowl, rub in butter.
3. Stir in egg and enough water to mix to a firm dough.
4. Knead on floured surface until smooth, cover and refrigerate for 30 minutes.
5. Preheat oven to 180°C.
6. Roll dough between sheets of greaseproof paper until 2mm thick.
7. Cut into 5cm rounds, place about 3cm apart onto greased oven trays.
8. Brush lightly with a little egg white, sprinkle lightly with salt and caraway seeds.
9. Bake for about 12 minutes or until lightly browned.
10. Cool on trays.
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