1/2 lb (225 g) butter or dairy-free margarine
4 oz (110 g) Muscovado sugar
1/2 lb (225 g) barley flour
4 oz (110 g) brown rice flour
4 oz (110 g) Muscovado sugar
1/2 lb (225 g) barley flour
4 oz (110 g) brown rice flour
method
1. Cream the butter and sugar and add the flours.
2. Roll out and cut into rounds.
3. Bake for 15 minutes at 350°F (180°C/) gas mark 4.
2. Roll out and cut into rounds.
3. Bake for 15 minutes at 350°F (180°C/) gas mark 4.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
