About the Recipe
Pitcairn Roll is a traditional breadstick for nibbles
200 gm Butter
1/2 cup Rice Bran oil or cooking oil
1 litre Water approximately
2 cups sifted Wholemeal flour
7 Cups Standard plain flour
1/2 cup Arrowroot flour or Manioca flour
7 Teaspoon Baking powder
2 level tea spoon salt
extra flour to knead dough
In a saucepan melt 200gm Butter, 200gm kremelta
Remove from heat add the equivalent measure of oil
Add to the pot to cool down your oils 1 litre water
In a bowl sift 2 cups of whole meal or if you find the fine wholemeal that’s good.
7 cups of plain flour (Standard) not high grade.
½ cup arrowroot flour preferably Pitcairn but shop ones ell do or tapioca fine from shops.
7 tea spoon baking powder
Salt about 2 t sp
Big spoon stir dry ingredients. Add wet and mix well kneed into a firm dough. If feels sticky and dough sticks to hands gently sift small amounts of flour over dough and knead.
If too dry and crumbly ad small amounts of water and knead until dough when kneaded does not stick to the hands or the bowl. Knead for at least 10 minutes. Cut dough into 4. Wrapping individually. Put in the fridge for at least 30 or more.
On a chopping board cut into small slices and roll put on ungreased tray bake. Starting from top of a preheated oven at 200C(I usually run 4 shelf so 4 trays get to be baking) By the time the second tray is ready to go in move the first to the bottom of the oven. By the time the 3rd the first tray is moved up till it is golden but not black and when you push it and firm. Se cook.