March 02, 2017
Breads, Breakfast, Dinner rolls or other breads,
Dairy, Fruit, Banana, Budget-Friendly, Quick Meals, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Potluck, Winter, Oven Bake, Vegetarian, Flour, Kosher Dairy more
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"Recipe source: Sift magazine (Spring 2015)"
Preheat oven to 425 degrees F.
Grease or line a baking sheet with parchment paper.
In a large bowl combine the dry ingredients (flours - sugar). Work the butter into the dry ingredients until mixture is unevenly crumbly using two forks. Toss in the toffee.
Mash the banana with the vanilla in a small bowl. Stir in 1/2 cup of the milk. Add mixture to the flour mixture, stirring until dough comes together into one mass, adding more milk if needed.
Turn dough out onto a floured board. Flour your hands and the surface of the dough. Fold dough over on itself 5 or 6 times. Sprinkle more flour on the outside as needed to keep the dough from sticking.
Cut dough in half and press each piece into a circle 6-8 inches in diameter. Place the circles on the prepared baking sheet. Cut each circle into 6 wedge-shaped pieces using a knife or spatula, baking each wedge up from center a little, leaving1/2 inch or so between them.
Bake for 14-16 minutes or until golden brown. Remove from oven.
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