Buttercup
30-Mar-08, 17:55
4 oz butter or block margarine
4 oz raisins
4 tbsp orange squash (undiluted)
2 oz caster sugar
6 oz plain flour
oven: 160º/140ºFan/gas mark 3
time: 45 mins approx
tin: 7” round sandwich tin, greased/circle of parchment
Bring raisins and squash slowly to the boil then leave to cool, preferably overnight.
Sift flour and sugar into a bowl and rub in the butter. Knead to a dough then roll out into two 7” circles. Put 1 in base of prepared tin, spread with raisins then cover with other circle. Press down firmly then *kricp* with a fork. Bake. Sprinkle with sugar and cut into wedges before cooling.
*kricp* ~ exchange first and last letters [flaming censor [mad] ]
4 oz raisins
4 tbsp orange squash (undiluted)
2 oz caster sugar
6 oz plain flour
oven: 160º/140ºFan/gas mark 3
time: 45 mins approx
tin: 7” round sandwich tin, greased/circle of parchment
Bring raisins and squash slowly to the boil then leave to cool, preferably overnight.
Sift flour and sugar into a bowl and rub in the butter. Knead to a dough then roll out into two 7” circles. Put 1 in base of prepared tin, spread with raisins then cover with other circle. Press down firmly then *kricp* with a fork. Bake. Sprinkle with sugar and cut into wedges before cooling.
*kricp* ~ exchange first and last letters [flaming censor [mad] ]