- 4 cups self-raising flour
- 300ml cream (I use thickened cream, however, any whipping cream will do)
- 200-250ml water
- Pinch salt
- 1 cup sultanas (optional)
Sift flour into a large mixing bowl. Make a hole in the centre and add cream, water and salt. Mix with large knife (I use a dinner knife). Throw in the sultanas if desired. Mix well. Knead dough on a lightly floured board and pat down to make an oblong shape. Roughly divide into 12 rounds (the bigger the better) and brush tops with milk. Bake on a lightly floured baking tin (not greased) at 250°C for 15 to 20 minutes or until lightly golden.
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