kntjcq
24-07-2010, 12:57 PM
9OZ OF PLAIB FLOUR
6.5OZ OF STORK (BLOCK MARG)
3OZ CASTER SUGAR
SIEVE FLOUR AND SUGAR TOGETHER,CUT STORK IN TO SMALL CUBES AND RUB IN TO THE FLOUR AND SUGAR MIX, UNTILL IT RESEMBLES FINE BREAD CRUMBS DIVIDE IN TO 2 HALVES PLACE BOTH IN TO 7 INCH SANDWICH TINS MARK WITH A KNIFE IN TO PETTICOAT TAILS,SHOULD MAKE 8 PER TIN GIVING YOU 16 PIECES IN TOTAL. SET THE OVEN AT 180 DEGREES CELSIUS AND BAKE FOR 15-20 MINUTES
WHEN FINISHED LEAVE TO COOL FOR A SHORT TIME BEFORE REMOVING FROM THE TIN.
THEN ENJOY :rolleyes:
6.5OZ OF STORK (BLOCK MARG)
3OZ CASTER SUGAR
SIEVE FLOUR AND SUGAR TOGETHER,CUT STORK IN TO SMALL CUBES AND RUB IN TO THE FLOUR AND SUGAR MIX, UNTILL IT RESEMBLES FINE BREAD CRUMBS DIVIDE IN TO 2 HALVES PLACE BOTH IN TO 7 INCH SANDWICH TINS MARK WITH A KNIFE IN TO PETTICOAT TAILS,SHOULD MAKE 8 PER TIN GIVING YOU 16 PIECES IN TOTAL. SET THE OVEN AT 180 DEGREES CELSIUS AND BAKE FOR 15-20 MINUTES
WHEN FINISHED LEAVE TO COOL FOR A SHORT TIME BEFORE REMOVING FROM THE TIN.
THEN ENJOY :rolleyes: