BEER QUICKBREADS.

Ingredients.....2 and 1/4 cups of self raising flour, 30gm of cold butter/ marg cut into small cibes, 1 tbs of castor sugar, 1/2 cup of beer, milk to glaze, 1 tbs of sesame seeds. preheat your oven to 220deg C. Lightly grease an oven tray and line with baking paper. Mix the flour and a pinch of salt together in a medium bowl. Add the chopped butter and use your fingertips to rub it into the flour mixture. Now incorporate the sugar and make a well in the centre. In a separate bowl mix the beer and 1/2 cup of water together, then pour almost almost all of the mixture into the flour well. Mix with a flat bladed butter knife until the dough comes together in clumps, use the remaining liquid if necessary. Do not knead the dough as this will only toughen the quickbread. Gently lift the dough from the bowl with floured hands and pat into a smooth ball shape on a lightly floured bench. Divide the mixture into four potions. Pat each potion into a ball shape. Lightly flatten each ball with the base of your hand and score a cross on the top. Place the quickbreads on the prepared tray, making sure they are well separated. Brush the topa with the milk and sprinkle with the sesame seeds. Bake in the preheated oven for for 15 minutes or until the tops are golden and the centres firm. Serve warm or at room temperature.