Easy Recipes

500g bread flour
500ml buttermilk (you can make your own buttermilk by adding 2 Tbl vinegar to room temperature milk and leaving to stand for 5 minutes)
a good pinch of salt

Preheat oven to 100°
Mix the margerine and Bovril together (soften the margerine a bit if needed)
Set out the slices of bread and generously spread both sides with the margerine mixture
Cut off the crusts (I don't know if this is 100% necessary but we have always just done this!)
Then cut each slice into three 'soldiers'
Place the slices on a baking tray. Bake for 45 minutes, then turn and bake another 45 minutes.
Take them out and let them cool. They should be hard and crunchy.

Preheat oven to 180°
Sift the first 3 ingredients into a bowl
Drop little blobs of the butter all over the flour mixture.
Rub the butter into the flour with your fingers. The mixture will slowly start to form a dough. (This is the part your kids can help with!)
When you can compress it into a ball then it's ready. You can either roll the dough out and cut shapes with a cookie cutter or roll it into little balls and squash them down with a fork.
Place on baking paper on a tray and bake for 15 minutes or until golden brown.

Mix both ingredients in a large bowl and add a generous pinch of salt. The dough needs to come together in a ball so add more flour if needed.
Knead for 2 minutes then divide the dough up into 2 larger or 4 smaller pieces of dough and place on wax paper while you roll the bases out.
Dust your surface generously with flour because this dough sticks quite easily. Roll out the dough into a thin base. Transfer it onto a baking tray or pizza stone by rolling it over your rolling pin.
Pre-bake the base for 8-10 minutes in a 200° oven before adding your sauce and toppings and baking for another ±20 minutes.