Combine 2 C SRF
30g cold butter
1 T sugar
pinch salt
Process using pulse button to fine crumbs.
With machine running, add combined small egg and 125-150ml milk through feed tube, mixing until dough just comes together on the blade.
Knead on lightly floured surface, then pat dough to 3cm thickness.
Cut rounds (or score into rectangles).
Place close together but not touching on tray.
Brush tops with extra milk.
Bake 10-12 minutes until golden brown.
Cover with a tea towel until ready to serve.
Can be wrapped individually in cling wrap and frozen.
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