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Plain flour - 225 g
Self-raising flour - 225 g
Butter - 225 g
Caster sugar - 100 g


  • Sift the plain and self-raising flour into a bowl. Cream the butter and sugar together in a separate bowl until pale and light in colour. 
  • Gently stir in the sifted flour and the salt, and mix to a light dough.
  • Turn the dough on to a lightly floured pastry board and divide into 2 halve. Form each half into a circle 5 mm thick by pressing with the hands. 
  • Do not knead or roll the mixture as it will lose it shortness. 
  • place the rounds on a lightly greased baking tray. 
  • Pinch the edges with finger and thumb and prick the surface with a fork. Bake in a preheated oven for about 45 minutes.
  • Cut each circle into 8 wedges. Cool on a wire tray. 
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