1 1/2 cups self rising flour
2 teaspoons chicken stock powder
1/2 teaspoon chicken seasoning salt
1/4 cup butter, chopped
1 3/4 ounce corn chips, finely crushed
2 eggs, lightly beaten
chicken seasoning salt, extra
1. Preheat the oven to moderate 180°C (350°F). Line a baking tray with baking paper.
2. Sift the flour, stock powder and seasoning salt into a large bowl and add the butter. Rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the corn chips. Make a well in the centre, add the eggs and mix with a flat-bladed knife, using a cutting action until the mixture comes together in beads
3. Gently gather the dough together, lift out onto a lightly floured surface and press together into a ball. Roll out to 1/4 inch thickness. Cut the dough into shapes with a plain or fluted biscuit cutter.
4. Place on the tray and sprinkle with chicken salt. Bake for 15 minutes, or until lightly browned. Cool on the tray.
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Store in an airtight container for up to 2 days or freeze.