Twinsane’s Weblog

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Posted by --- on Friday 21 December, 2007

This is one of S’s favourite foods so I thought I’d try and make him some. The recipe I’m using is from The StMichael All Colour Cookery Book by Jeni Wright.

150g flour
pinch of salt
25g ground rice
50g caster sugar
100g butter (chilled)
Caster sugar for dredging

Sift flour, salt and rice into a bowl. Stir in the sugar. Add the butter in one piece and rub into the ingredients. Knead until well mixed but do not allow the mix to become too sticky. Wrap in foil or polythene (I’m using a plastic bag) and chill in the fridge for 30 minutes.
After 30 minutes, press the chilled dough into a  greased, 17.5cm round tin (the recipe calls for a fluted edged flan ring but I don’t have one). Mark into triangular sections with a knife and prick with a fork. Chill in the fridge for a further 15 minutes.
Remove from the fridge and bake at 325f/160c for 40-45 minutes or until golden brown. Cover with foil if it starts to burn. (note to self; due to dodgy temperature on oven, cook at “100” uncovered for the 1st 15 minutes, mark with a knife again and then cook covered for the next 15 minutes and finally uncovered for 10)
When cooked, allow to cool slightly before removing from pan and cooling on a wire rack. When completely cool, drege with caster sugar and cut or break into sections.

Well this went well! I’d made 8 pieces. S had eaten half before it had finally cooled. L said he was impressed, I liked it and I’ve had to hide the last two pieces for K & J to try when they come home from school. I will be making more later.

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