Lily
12-03-2005, 08:00 AM
125g (4 oz) butter, softened
4 tablespoons sugar
1 egg
450g (14 oz) wholemeal self-raising flour
185g (6 oz) plain flour
1 1/2 teaspoons bicarbonate of soda
1 1/2 cups (375ml or 12 fl oz) buttermilk or milk
125g (94 oz) pitted black olives, chopped
2 teaspoons dried fennel seeds
1 teaspoon coarse sea salt
Preheat oven to 200C (400F). In a food processor, place butter, sugar and egg and process until smooth. Add wholemeal flour, plain four, bicarbonate of soda and milk and process to form a soft dough.
Turn dough onto a lightly floured surface and knead in olives. Shape dough into a 20cm (8 ") round and place on a lightly greased and floured baking tray.
Using a sharp knife, cut a cross in the top. Sprinkle with fennel seeds and salt and bake for 45 minutes or until golden and firm.
love
Lily
4 tablespoons sugar
1 egg
450g (14 oz) wholemeal self-raising flour
185g (6 oz) plain flour
1 1/2 teaspoons bicarbonate of soda
1 1/2 cups (375ml or 12 fl oz) buttermilk or milk
125g (94 oz) pitted black olives, chopped
2 teaspoons dried fennel seeds
1 teaspoon coarse sea salt
Preheat oven to 200C (400F). In a food processor, place butter, sugar and egg and process until smooth. Add wholemeal flour, plain four, bicarbonate of soda and milk and process to form a soft dough.
Turn dough onto a lightly floured surface and knead in olives. Shape dough into a 20cm (8 ") round and place on a lightly greased and floured baking tray.
Using a sharp knife, cut a cross in the top. Sprinkle with fennel seeds and salt and bake for 45 minutes or until golden and firm.
love
Lily