Steps
- Mix 350g of self-rising flour, 1 tablespoon of baking powder, and 50g of superfine sugar. Gradually stir in 120g of heavy cream and 120g of full-sugar sparkling lemonade until a dough forms.
- Knead briefly on a floured surface until smooth. Roll out on floured parchment to ¾in / 2cm thick and chill for 1 hour, until slightly firm.
- Preheat the oven to 425°F / 220°C. Cut out rounds with a 2½in / 6cm cutter without twisting; arrange upside down, spaced apart, on a parchment-lined baking sheet.
- Brush the tops with 1 beaten egg, keeping the glaze off the sides. Bake for 12-14 minutes, until golden, then cool on a wire rack.