..and on the other side of the world, you might like these:
Australian Toaster Biscuits
1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F)
3 cups unbleached flour
2 teaspoons salt
3/4 cup milk (110 degrees F)
2 tablespoons vegetable oil
1/4 cup cornmeal
1. In a small bowl, dissolve yeast and sugar in warm water. Let stand
until creamy, about 10 minutes.
2. In a large bowl, mix together flour and salt. Stir in the milk,
oil and yeast mixture. Beat well until smooth. Cover with plastic
wrap and let rise in a warm place until doubled, about 60 minutes.
Lightly grease or butter the inside of crumpet rings and dip the
rings in cornmeal.
3. Heat a griddle or frying pan over medium low heat. Sprinkle
cornmeal on the griddle and place the rings on the griddle. Deflate
the batter by stirring. Pour 1/4 cup of batter into each ring. Cook
slowly for about 10 minutes or until pale brown. Carefully remove the
rings and turn the biscuits over. Bake on second side about 8 minutes
or until light brown. Transfer to a rack to cool.
Bob the Tarheel Baker