| 1 |
Cream yeast with sugar in 1/4 cup warm water and leave to bubble in a warm place. Sift flour and salt, add yeast and enough water to form a soft dough, and knead thoroughly, beating to allow plenty of air. |
| 2 |
Cut up into balls the size of small marbles. |
| 3 |
Combine melted butter with oil. Dip each small pastry ball in the oil, then spread thinly with fingertips on a smooth, greased surface. Reroll and spread again 2-3 times, moistening each time with melted fat. Flatten out on greased oven tin and let rise for about 1 hour. |
| 4 |
A quicker way is to spread out the dough with a rolling pin and cut with a biscuit-cutter. This producess less-fluffy pastry. |
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