1) Sieve the flour and rub in the butter to form fine breadcrumbs, then mix in the sugar. This is your basic crumble mixture, that you would use to make fruit crumble. This makes a fair amount of crumble, and is the basic quantity for making this recipe- but if you have made crumble and have some left over, then you can still follow the recipe from this point onwards.
2) Add your optional ingredients. The ‘cascuit’ shown in the picture contains a handful of rolled (porridge) oats and a spoonful of cocoa powder, but you can use anything you like.
3) Mix in enough milk to bind it to a dough. If it becomes too sticky, add some more flour- it’s not a precise recipe and will still turn out no matter how much you use, but the more flour you add the tougher and drier it will become.
4) Once you have formed a dough, flatten it out using your hands to a thickness of 1.5/2cm and place onto a floured or greased baking tray. Place in the oven at 200 degrees celsius for 15/20 minutes or longer (depending on how big it is) or until it is golden-brown and the top is hard.
5) Remove from oven and allow to cool, then rip apart and consume in whichever way you like- either plain or with butter, jam, chocolate spread, peanut butter or whatever you think is suitable.
This is a great way to use up leftover crumble and/or dried fruit that you wish to get rid of. It is similar to a scone, but the ingredients are slightly different and you can put whatever you like into it- it’s not a strict recipe, so don’t be afraid to experiment.