Ingredients
- 7 tablespoons (100 g) butter, softened
- ¼ cup (50 g) soft light brown sugar
- 3 cups (400 g) white strong bread flour
- ¾ cup (100 g) wholemeal/whole-wheat flour
- 2 teaspoons ground cardamom
- 2 teaspoons baking powder
- 1 egg
- ¾ cup (200 ml) milk
- ½ teaspoon salt
How to Make It
- Preheat the oven to 220°C (425°F) Gas 7. Line a couple of baking sheets with baking parchment.
- Cream the butter and sugar in the bowl of a stand mixer, then add all the remaining ingredients and mix until you have a sticky dough. You may need a bit of extra flour.
- Roll the dough into egg-sized balls, then transfer to the baking sheets. Place them in the preheated oven and bake for 10 minutes. Remove from the oven, then, using a fork or knife, carefully slice them in half. Lie them cut-side up on the lined baking sheets.
- Reduce the oven temperature to 180°C (350°F) Gas 4 and put the skorpor back in for another 15–20 minutes for an even bake. Depending on your oven, the skorpor may need less or more baking time to be completely dry and baked through for a very crispy result.
- Leave until completely crisp and dry, and enjoy with butter, jam/preserves, cheese or whatever you fancy.