| 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.