- 225g (8 oz) wholemeal flour
- 225g (8 oz) plain flour
- 2 tsp salt
- 1 tsp bicarbonate of soda
- 50g (2 oz) butter or margarine
- 100g (4 oz) grated onion
- 100g (4 oz) grated celery
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint or chervil, chopped
- 275ml (9 fl oz) milk
- 3 tsp lemon juice
- To Finish:
- 3 tbsp milk
- 1 tbsp sesame or poppy seeds
These are excellent when freshly baked for snacks and packed lunches or served hot with a hearty soup. When stale, serve toasted with cheese topping or fried with bacon, eggs, sausages and mushrooms.
This is particularly good made with fresh herbs but if only parsley is available, a teaspoon of dried herbs can be substituted for the mint or chervil. Garlic fanciers can add one or two cloves of garlic, either pressed or very finely chopped, according to personal taste.
Sift the flours, salt and bicarbonate of soda into a mixing bowl. Cut the fat into the flour and rub in to a breadcrumb consistency. Add the grated onion, celery and herbs, rubbing in with the finger tips until thoroughly mixed. Stir the lemon juice into the milk and mix into a soft dough with the dry ingredients. Turn on to a well floured board and knead lightly into a smooth round ball. Pinch off pieces weighing 75 g / 3 oz each and roll into balls. Place on a warmed, floured baking sheet leaving room between for expansion. Flatten the tops, brush with milk and cover with poppy or sesame seeds. Bake near the top of a preheated moderately hot oven at 200°C / 400°F, Gas Mark 6 for 20 minutes, or until well risen and golden brown.Cool on a wire tray.
Serve fresh, buttered and filled with watercress, lettuce and tomato, ham or cheese, or toasted and filled with sausage or crispy bacon.