- 225g self-raising flour, plus extra for dusting
- ¼ tsp salt
- 50g butter, very cold, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g prunes
- 40g chopped flaked almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- a few drops of vanilla extract
- 150ml buttermilk (or milk)
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- beaten egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter in a food processor and pulse until you can’t feel any lumps of butter (or rub in any remaining lumps with your fingers).
Halve and stone 100g prunes and add them to the pulsed dry flour mixture along with 40g chopped flaked almonds. Add a few drops vanilla extract to the buttermilk before combining with the flour mixture.
Use a knife to quickly combine everything together to form a dough – stop when it has just combined and don’t overmix it.
Tip the dough onto a floured surface and lightly bring it together with your hands a couple of times. Press out gently until about 4cm thick, then stamp out 6-7cm rounds
or cut into squares or triangles (pat the dough into a neat rectangle first to ensure straight edges). Re-shape any trimmings until all the dough is used. Brush the tops with a beaten egg before baking. Spread out on a lightly floured baking sheet and bake for 10-12 mins or until well risen and golden.