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Tel: 01540 673300 Email: info @ crubenbeghouse.com

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t: 01540 673300
e:
info @ crubenbeghouse.com

Rooms  Tariff  Availability

Ingredients

300 grs wholemeal flour.
300 grs plain flour.
2 teaspoons baking powder.
1 teaspoon bicarbonate of soda.
50 grs caster sugar.
1 teaspoon salt.
1 egg, buy  beaten.
60 – 75 mls, Malt Whisky to your taste.
375 grs natural yoghurt.

Method

Grease & flour a baking tray & set aside.

Sieve the dry ingredients into a large bowl, adding the bran from the sieved flour back into the mix.

Beat the egg, whisky & yoghurt together and pour into the dry ingredients. Mix together to make a soft & sticky dough.

On a lightly floured surface, knead the dough for a few minutes until it is smooth. Shape the dough into a round, about 2 inches, 5 cm deep.

Transfer it on to your baking tray. Cut a criss cross shape into the top of the dough with a sharp knife and bake in a pre-heated oven (190C/ Gas Mark 5) for 30 to 40 mins until golden brown.

Transfer to a cooling rack and leave to cool.