- 450g self-raising flour
- 125g cold butter, cubed
- 3 tbsp caster sugar
- Around 160ml whole milk/ milk alternative
- 150g Rollagranola Almond & Pecan Crunch.
- 1 egg, beaten with a little dash of milk.
👉Put the flour, butter and sugar in a mixing bowl. Using your fingers, rub in the butter until you have a crumbly mixture. Add the granola and mix everything together until well combined.
👉Add enough milk, to make a soft but not sticky dough. Knead lightly until smooth. Don’t over-work the dough.
👉Turn onto a lightly floured surface and roll out to about 3cm thick. Stamp out, using a 6.5cm round cutter and place on a baking tray lined with baking paper.
👉Brush the tops with the beaten egg and bake for about 20 minutes or until risen, firm and golden.
👉Serve with butter or clotted cream and raspberry jam.