Recipe by: 4 Ingredients
Makes: 24
Time: 30 mins
Ingredients
- 1 egg
- 200g can tuna in springwater undrained
- 2 cups wholemeal self-raising flour
Method
-
Preheat oven 180C.
-
Line a baking tray with baking paper.
-
In a large bowl, crack and whisk the egg.
-
Add the tuna and self-raising flour.
-
Mix until a dough forms.
-
If the dough is too dry, add up to 1⁄3 cup water.
-
If the dough is too wet, add a little more flour.
-
Turn out onto a clean, floured surface and roll out to ½ cm thickness.
-
Use a small scone cutter to cut 24 rounds.
-
Place each round onto the prepared tray.
-
Bake for 20 minutes or until lightly golden and crisp.
-
Cool before serving.
-
Store in an airtight container for up to 2 weeks.