Soft bread balls filled with buttery garlicky goodness. Serve them warm for the best results.

  1. Put the flour, yeast, salt and oil into bowl, but make sure to keep salt and yeast separate. Add the water and mix through until you have a sticky dough.
  2. Tip the dough onto a non-floured work surface and knead for 10 minutes, or until the dough becomes elastic and stops sticking to the work surface. Put the dough into a bowl, cover with a clean tea towel and leave to prove until doubled in size – should take about an hour.
  3. Preheat oven to 200oC/400oF/gas 6.
  4. Mix together the butter, garlic and parsley.
  5. Tip the dough onto a floured work surface. Divide it into 15 equal pieces and shape each piece into a sphere by bringing the sides into the middle and pressing them down. Then flatten the spheres into circles the size of your palm by gently pulling out the edges of the dough, stretching it.
  6. Spoon ½tsp of butter into the middle of the circles. Wet edges of the dough with a few drops of water and then press them together in the centre, sealing the butter inside the dough.
  7. Transfer dough balls to a baking tray covered in baking parchment, sealed side down. Brush the outsides with a little melted butter and bake in the oven for 15 minutes, or until browned around the edges and hard on the bottom.

 

 

 

 

 

 

 

 

 

 

 

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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