I made these on Thursday when it snowed and again today with homemade soup and can recommend them served warm straight from the oven. They were quick to make and quite light.
Wholemeal Herb Triangles
175g SR Wholemeal flour
175g SR Flour
Pinch of salt
½ tspn bicarb of soda
1 tsp cream of tartar
½ tspn cayenne pepper
2 oz margarine
2 tablespoons dried herbs
225ml skimmed milk
1 tblspn sesame seeds
Preheat oven to 210º C(fan). Grease and lightly flour a baking sheet.
Sieve flour, salt, bicarb, cream of tartar and cayenne pepper, then rub in margarine.
Add herbs and milk and mix quickly to a soft dough. Turn onto floured surface and knead only very briefly or the dough will become tough.
Roll into a 9” round and place on baking sheet. Brush lightly with water and sprinkle top with sesame seeds.
Carefully cut round into eight wedges, separate them slightly and bake for 15 mins.
Serve warm or cold.
I made 1 1/2 times the recipe to feed my five and all went! :) (Put less herbs in though as they are not all that keen on them.)
wish I'd seen this before, we've just finished our butternut squash soup with garlic, chilli, onion and carrot..they would've gone really well with it..will try in the week..hope the soup works, both got fluey colds :)
Sounds right up my street Tulippa, Will make them tomorrow. Thanks for the recipe.
I often make cheesy scones when i don't have time to make rolls or bread to go with soup but these sound brilliant I will definitely give them a try. Thank you
Hello Manicscousers
Quote from: manicscousers on February 11, 2007, 18:08:22
wish I'd seen this before, we've just finished our butternut squash soup with garlic, chilli, onion and carrot..they would've gone really well with it..will try in the week..hope the soup works, both got fluey colds :)
Don't suppose you could put the above recipe up for us as sounds interesting and very different??
Thanks
Jitterbug
Now those do sound delish. They must be a close cousin of the scone family, what with the bicarb/tartaric acid raising agent.
Two tablespoons of dried herbs does seem a lot, though; how much did you use in the end, tulippa?
Quote from: Jitterbug on February 28, 2007, 21:09:32
Hello Manicscousers
Don't suppose you could put the above recipe up for us as sounds interesting and very different??
Thanks
Jitterbug
[/quote]
sorry, jitterbug, only just seen this
chop butternut up, after peeling and de seeding, obviously, chop carrots, garlic and onions..put in a baking tray and roast with some olive oil and salt 'n' pepper..after half an hour, put in a pan with water, bouillon stock..crushed chilli to taste..(fresh in season)..cook on a low light for about another half hour, blend, serve with crusty bread..sometimes add sweet potato and sweet roasted pepper.. ;D
Yes Triffid, they were similar to scones, they were certainly yummy, I have made them a couple of times since too, they disappeared very quickly. I have no idea what they are like cold... ;)
I only use 2 teaspoons of dried herbs in mine. I have rechecked the recipe, maybe it is a typo in the book. but the lesser amount is fine for us.
T.
Manics that sounds a good soup, I have a couple of butternut squashes left so will make it at the weekend. Do you use a whole squash? Thanks. :)
yep, we freeze any that's left over so make as much as we can..we had some yesterday that was made in november when it was all fresh from the garden..bit too much chilli though :P ;D
Made this today, Tullipa. Didn't have wholemeal flour or sesame seeds so I just used white flour and mixed seeds on top and it was scrummy with my leek and potato soup lunch. Thanks for the recipe. :P