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Description
Ingredients
- two ounces caster sugar
- four ounces butter
- six ounces flour
Method
- Soften the butter and work in the sugar by hand.
- Add the flour, a little at a time, again mixing by hand, the warmth of the hand keeping the mixture soft and pliable.
- Then put on a lightly-floured board, and divide equally into small balls.
- Take a scallop shell, sprinkle with a little sugar and press each ball against its base to make a thin, fan-shaped cake.
- Place the cakes on a greased, shallow tin, with a generous space between each one.
- Bake in a hot oven for a few minutes only – they should not turn brown.
- Sprinkle with caster sugar while warm.
Bryngwran, Anglesey.
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