1/3 cup (50 g) plain flour (All purpose)
a pinch of salt
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
3 tbsp (1 1/2 oz) 40 g butter or margarine
2 tsp beaten egg
flour for rolling out
fat for greasing
a pinch of salt
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
3 tbsp (1 1/2 oz) 40 g butter or margarine
2 tsp beaten egg
flour for rolling out
fat for greasing
method
1. Heat the oven to warm, 160°C, gas mark 3.
2. Mix the flour, salt, and sugar together.
3. Rub in the fat lightly.
4. Stir in the egg and mix to a soft paste.
5. Roll out with the hands on a floured surface to a long sausage shape about 2 cm thick.
6. Divide into 20 pieces, and roll each into an 8 cm long sausage.
7. Form into an S shape and place well apart on a greased baking sheet.
8. Bake for 12-15 minutes.
9. Allow the jumbles to cool for a few seconds, then slip a palette knife under each and place on a wire rack to finish cooling.
2. Mix the flour, salt, and sugar together.
3. Rub in the fat lightly.
4. Stir in the egg and mix to a soft paste.
5. Roll out with the hands on a floured surface to a long sausage shape about 2 cm thick.
6. Divide into 20 pieces, and roll each into an 8 cm long sausage.
7. Form into an S shape and place well apart on a greased baking sheet.
8. Bake for 12-15 minutes.
9. Allow the jumbles to cool for a few seconds, then slip a palette knife under each and place on a wire rack to finish cooling.
serving amount
makes 20
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