1 1/4 cups self-raising flour
1/4 cup polenta
2 tbsp butter
1 tbsp fresh basil
1/4 cup grated cheddar cheese
1 1/4 cups mashed potato
1/4 cup milk
  • Combine flour and polenta in a bowl, rub in butter.
  • Stir in basil, cheese, potato and milk; mix to a soft dough.
  • Turn dough onto a floured surface, knead until smooth.
  • Roll dough to 2cm (3/4 in) thickness and cut into 5cm (2 in) rounds.
  • Bake at 425 for 20-30 minutes or until browned.