• 450 g British self raising flour by Sainsbury's
  • 0.5 tsp salt
  • 75 g unsalted butter by Sainsbury's, cubed
  • 180 ml buttermilk by Sainsbury's
  • 1 tbsp finely chopped rosemary leaves, plus a few sprigs to garnish
  • 140 g pitted black olives by Sainsbury's, halved


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7. Lightly grease a 23cm square cake tin.

  2. 2

    Sift the flour and salt into a large bowl. Rub in the butter, using your fingertips, until the mixture resembles coarse breadcrumbs. Add the chopped rosemary and most of the olives, reserving a few to garnish.

  3. 3

    Stir in the buttermilk and enough water to make a soft, sticky dough (about 125ml). Tip on to a lightly floured surface and knead until smooth. Press the dough into the tin, shaping to fit. Use a knife to cut the dough into 12 pieces. Brush the tops with any extra buttermilk and top with the remaining rosemary and olives.

  4. 4

    Bake for about 30 minutes or until golden. Leave to stand in the tin for about 5 minutes before turning out.

Nutritional Details

Each serving provides
  • Energy 1227kj 293kcal 15%
  • Fat 11.2g 16%
  • Saturates 5.1g 26%
  • Sugars 2.7g 3%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 1193kj/285kcal

Each serving provides

39.0g carbohydrate 2.6g fibre 6.3g protein

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