Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
The recipe is in cups, and I haven't converted it as most recipes just don't quite turn out properly and cup measures are very easy and cheap to get hold of from most supermarkets. Here is how you do it:
1 cup shipton mill soft cake and pastry flour, or organic plain flour, plus more as needed
1/2 tsp salt
3 tbsp parmigiano reggiano cheese,or a good strong manchego finely grated
1 tbsp fresh rosemary, finely chopped
2 tbsp black olives, finely sliced (optional)
2 cloves garlic, finely chopped (optional)
3 tbsp extra virgin olive oil
1/4 cup cream or half-and-half, plus more as needed
1 tbsp milk, if required
Pink Himalayan salt or your favourite topping – coarsely ground pepper, sesame seeds or poppy seeds
Preheat oven to 200°C.
Added by: Annaliese Jacques
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