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1
Preheat oven to 190c / 375f.
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2
Mix the 250g butter into the flour either with your hands or in a blender.
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3
Add the sugar, salt and baking powder and then mix in the milk and wine vinegar until you have a smooth dough.
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4
Grease a large baking tray with some of the remaining butter.
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5
Divide the dough into 3 equal portions.
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6
Wet your hands with a little cold water and quickly roll the dough into long dough sausages, about 30cm long.
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7
Arrange the dough sausages in parallel lines on the tray, dotting a few bits of extra butter in between.
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8
Bake for 45mins - 1hour until the tops are golden and crusty.
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9
Remove from the oven and turn the oven temperature down to 150c / 300f.
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10
The dough sausages will have joined together so cut down the lengths to separate them and then cut each sausage into 3cm pieces.
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11
Leave them to cool for a bit so that they are more manageable, then list them up and break them in half down the middle so they look nice and rustic.
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12
Return them to the baking tray, this time laying them on their sides and bake in the oven for a further hour (30 mins each side) to dry them out.
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13
Let them cool completely before storing in a closed container or paper bag, where they will keep well for up to around 5 days.
