3 cups of white wheat flour
1 cup of whole wheat flour
1/2 teaspoon of baking powder
3 teaspoons of active dry yeast
1 1/2 teaspoons of salt
1 teaspoon of baking soda
4 tablespoons of cold butter or margarine, cut into small pieces
2 tablespoons of fresh tarragon leaves or 2 teaspoons of dried tarragon
1 1/2 cups of milk (360 ml)
milk for brushing
3 cups of white wheat flour
1 cup of whole wheat flour
1/2 teaspoon of baking powder
3 teaspoons of active dry yeast
1 1/2 teaspoons of salt
1 teaspoon of baking soda
4 tablespoons of cold butter or margarine, cut into small pieces
2 tablespoons of fresh tarragon leaves or 2 teaspoons of dried tarragon
1 1/2 cups of milk (360 ml)
milk for brushing
In a large bowl, combine the white wheat flour, whole wheat flour, baking powder, yeast, salt, and baking soda
Add the cold butter or margarine to the pieces and mix until it forms a crumbly consistency
Add the tarragon leaves or dried tarragon
Add the milk and mix until you get a soft dough
Place the dough on a floured surface and open it into a square about 1 cm thick
Cut into small squares of 5 cm with a knife passed in flour
Arrange in a baking dish lined with butter or margarine and flour, leaving a 1 cm gap between them
Brush with milk and bake in a preheated oven (200°C) for about 25 to 30 minutes, or until they are puffed and golden
Serve warm with butter
Get about 25 little cakes.
