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Contributed By:


Wendy Barrie
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Ingredients:


175g plain flour
100g butter
50g caster sugar

Method:


Pre-heat oven 165 C.
In a bowl cream butter & sugar until light & creamy.
Gradually work in sifted flour & turn out onto a floured surface.
Knead lightly to achieve a smooth dough.
Dust your mould with flour & tap to remove any surplus.
Place dough in mould & ease into corners.
With a firm tap, knock dough out of mould & onto a baking sheet.
Bake for approx 20mins until pale golden.
Remove from oven & allow to cool on tray.
Dredge with caster sugar.
Prep. & Ck.Tm: 30mins.

Photography by Whitehouse Studios