1. In medium bowl, mix together cereal, milk and egg. Let stand for 5 minutes or until cereal is softened.

2. In large mixing bowl, mix together flour, sugar, baking powder and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs.

3. Add cereal mixture, stirring only until combined. Turn dough out onto lightly floured surface and knead gently about 5 times. Roll out to about 5 mm (1/4-inch) thickness. Brush with melted butter. Fold over and roll out again to 1 cm (1/2-inch) thickness. Cut with floured 7 cm (2 3/4-inch) round biscuit cutter. Place on ungreased baking sheet.

4. Bake at 230°C (450°F) for about 10 minutes or until light brown. Serve hot or cold, split and covered with fruit such as strawberries or peaches.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.