Ingredients

• 75 g soft room temperature butter, cold and cubed
• 1/2 cup sourdough starter ( optional)
• 130 g natural sweetener (e.g. erythritol or monk fruit blend, or stevia blend or 10g of pure stevia powder)
• 390 g wholemeal flour
• 25 g baking powder
• 1.5 cups light milk
• ¼ tsp salt

Directions

• Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
• In a large bowl, mix flour, baking powder, sweetener, and salt.
• Add the soft butter and rub in with your fingertips until the mixture resembles coarse crumbs.
• Add sourdough starter, mix it in
• Gradually pour in the light milk, stirring gently with into the mixture until dough forms.
• Turn the dough onto a lightly floured surface and knead very lightly just to bring it together (avoid overworking).
• Pat the dough to about 2.5–3 cm thick and cut into rounds using a cutter or glass.
• Place on the tray, brush tops with a touch of milk, and bake for 12–15 minutes until risen and golden.