SHORTCRUST
THIS IS WORTH TOYING. • Take 11b flour. 1 pinch salt, 1 egg. 6oz butter. 4.'.0z castor sugar, twothirds cupful water. Sift flour and salt into a basin. Add sugar. Rub in butter with the tips of fingers. Make a hollow in centre with a wooden spoon. Add waler and egg. Quickly mix to a light ball of dough. Crush dough down twice with the palm of your hand. Stand for fifty minutes in a cold place before using. To spice shortcrust, sift one teaspoonful of ground cinnamon with the flour. To enrich shortcrust use twelve ounces of butter and less water.
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Wairarapa Times-Age, 16 October 1939, Page 8
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102SHORTCRUST Wairarapa Times-Age, 16 October 1939, Page 8
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