• 225g self-raising flour
  • 1 tsp baking powder
  • 40g butter
  • 4 cooked beetroots
  • 2 tsp caraway seeds
  • pinch salt
  • 100g feta
  • 50ml milk


  • STEP 1
    Preheat oven to 220C/200C fan/Gas 7
  • STEP 2
    Sift the flour and baking powder into a bowl and rub in the butter until the mixture looks like breadcrumbs.
  • STEP 3
    Grate 2 of the beetroots and add to the mix with the caraway seeds and the salt.
  • STEP 4
    Cube the remaining beetroots and the feta into approx 1cm pieces and add to the mix. Use a knife to mix well.
  • STEP 5
    Slowly add the milk, stirring with the knife until you have a dough. You may not need all the milk; don't make it too sticky.
  • STEP 6
    Knead the dough until pliable, and then roll out on a floured surface to 2cm thickness.
  • STEP 7
    Use a 2cm cutter to cut out 12 rounds and place on a non-stick baking sheet.
  • STEP 8
    Bake for 15 mins. Cool on a baking rack and eat whilst warm.

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