13.5—16.9 fl oz strong Carmién Organic Rooibos tea
3.5 oz pumpkin seeds
17.6 oz self-raising flour
Salt to taste
2.7 fl oz (1/3 c) grated parmesan cheese
Handful basil leaves, chopped
Extra basil leaves for decorating
1 Preheat the oven to 356°F. Grease 8–10 small ovenproof cups or bowls. (I used the Carmién Contempory Ceramic Range).
2 Infuse the tea till strong, strain and cool.
3 Process the pumpkin seeds in a food processor till coarsely ground.
4 Mix together the self-raising flour, salt, nuts, cheese and basil leaves.
5 Add just enough tea to make a stiff dough.
6 Fill each cup or bowl three quarters full, decorate with some basil leaves.
7 Bake 30–40 minutes till a testing-skrewer comes out clean from the middle of each bread
1 Place the butter and biltong in bowls and serve with the mini-breads.
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