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Ingredients
910g
Sudzucker Caster Sugar 25kg
2.35kg
Ballyrashane Unsalted Butter 20x500g
212g
Salt
3.63kg
AI Embassy Flour
Method
Cream sugar and butter together then blend in Embassy and salt to a crumble.
Shape into biscuits, around 5mm thick
Bake at 170C for 18-20 minutes
