Place flour and salt in a bowl; rub butter into flour until mixture resembles fine breadcrumbs, and then stir in basil.
Add tomato puree and milk to the flour and mix to a soft, but not sticky dough.
Roll out on a floured work surface in to a rectangle about 1/2 inch thick and cut into fourteen 1 1/2 -inch squares.
Place on a greased baking sheet and brush tops with milk and sprinkle with sesame seeds and bake at 230?C/ 450 F/ Gas Mark 8 for 10 minutes or until well risen and golden.
Store in a bread bin or airtight container at room temperature.
Ingredients:
10 ounces self-rising flour ( dry weight)
1/4 teaspoon salt
2 ounces butter
1 teaspoon dried basil
1 tablespoon tomato puree
5 fluid ounces whole milk
sesame seeds
Steps/Methods:
Place flour and salt in a bowl; rub butter into flour until mixture resembles fine breadcrumbs, and then stir in basil.
Add tomato puree and milk to the flour and mix to a soft, but not sticky dough.
Roll out on a floured work surface in to a rectangle about 1/2 inch thick and cut into fourteen 1 1/2 -inch squares.
Place on a greased baking sheet and brush tops with milk and sprinkle with sesame seeds and bake at 230?C/ 450 F/ Gas Mark 8 for 10 minutes or until well risen and golden.
Store in a bread bin or airtight container at room temperature.
