230g T55 flour
15g baking powder
6g salt
2g mustard powder
Large pinch of dried thyme
2 carrots grated
10g kibbled onion
15g toasted pumpkin seeds
50ml milk
15g flaked almonds
60g sliced spring onions
10g caster sugar
25g unsalted butter
60g whole eggs (2)
40g yogurt
Sieve the flour, baking powder, salt and caster sugar.
Rub the butter into the flour until it resembles fine breadcrumbs, then add the thyme and kibbled onion.
Mix together the eggs and milk.
Add the wet ingredients to the flour mixture along with the spinach and carrot, mix until combined.
Add the pumpkin seeds and mix to form a soft dough.
Place onto a floured surface and knead very lightly until just smooth.
Roll to a thickness of 3.5cm, do not overwork.
Cut using a 5cm cutter (approx 80g each), do not twist the cutter.
Place onto a baking tray with space between each.
Bring together any excess dough and repeat, handling lightly.
Brush tops with egg yolk and optionally add seeds or cheese.
Bake at 160°C for 15 minutes until risen and golden.
230g T55 flour
15g baking powder
6g salt
2g mustard powder
Large pinch of dried thyme
2 carrots grated
10g kibbled onion
15g toasted pumpkin seeds
50ml milk
15g flaked almonds
60g sliced spring onions
10g caster sugar
25g unsalted butter
60g whole eggs (2)
40g yogurt
Sieve the flour, baking powder, salt and caster sugar.
Rub the butter into the flour until it resembles fine breadcrumbs, then add the thyme and kibbled onion.
Mix together the eggs and milk.
Add the wet ingredients to the flour mixture along with the spinach and carrot, mix until combined.
Add the pumpkin seeds and mix to form a soft dough.
Place onto a floured surface and knead very lightly until just smooth.
Roll to a thickness of 3.5cm, do not overwork.
Cut using a 5cm cutter (approx 80g each), do not twist the cutter.
Place onto a baking tray with space between each.
Bring together any excess dough and repeat, handling lightly.
Brush tops with egg yolk and optionally add seeds or cheese.
Bake at 160°C for 15 minutes until risen and golden.
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