Simply irresistible, serve hot from the oven with a little cheese
Makes 12
Time 20 mins
Calories 133 per portion
Fat 5g of which 2.7g is saturated
Suitable for vegetarians
Suitable for freezing
Self-raising flour 275g (10oz)
Salt ¼ tsp
Butter 50g (2oz)
Dried basil 1 tsp
Tomato purée 1 tbsp
Milk 275ml (9fl oz)
Egg 1, beaten
Sesame seeds 1-2 tbsp
Cherry tomatoes and Cheddar cheese to serve, optional
1 Preheat oven to 200°C/400°F/Gas 6. Place flour and salt in a bowl. Rub butter into flour until mixture resembles fine breadcrumbs.
2 Add basil, tomato purée and milk and half of the egg and mix to a soft but not sticky dough.
3 Roll out on a floured work surface into a rectangular shape about 2cm (¾in) thick and cut into 12 x 5cm
(2in) squares.
4 Place on a greased baking sheet, brush tops with egg and sprinkle with sesame seeds. Bake for 10 minutes or until well risen and golden.
Serve with tomatoes and cheese, if using.
A Dairy Diary recipe.