• 3 cups of plain flour
• 1 ½ tsp salt
• 1 ½ tsp sugar
• 1 tsp baking soda
• 1 tsp cream of tartar
• ¾ c milk
• ½ c plain unsweetened yoghurt

Peheat the oven to 180 C

Sift the dry ingredients into a large bowl.  Mix together the milk and yoghurt in a small bowl and the fold into the dry ingredients.  Don’t over mix.

Tip the dough onto a floured board and shape into a round.  With a sharp knife make a deep cross on the top of the dough so it will open up when baking.

Bake for 45-50 mins until golden and sounds hollow when tapped.  Serve warm from the oven with lots of butter.

• 500 g butter
• 500 g sugar
• 4 eggs
• 6 1/2 c flour
• 2 tsp salt
• 4 tsp baking powder
• ¾ c cocoa
• 1 ½ c roasted coarsely chopped  unsalted peanuts

Cream butter and sugar, add the eggs and beat well.  Transfer to a very large bowl and mix in the dry ingredients and lastly the peanuts.  Bake for about 20 mins at 190C.

Often I will divide the dough in half, add peanuts to one half as above.  Add ½ cup of desiccated coconut to the other half and then roll into balls and place a chocolate button on the top of each one to flatten before putting them in the oven (instant icing)