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KARAMONK SCRAPS

  • Lily van Schalkwyk
  • Jan 23, 2017
  • 1 min read

2 Eggs 470ml sugar 125gr butter 1kg cake flour (4 cups) 15ml oil 5ml baking powder (1spn) 2.5ml rose water 5ml ground cardamom

Cream eggs and sugar together well and set aside. Rub butter into flour and then mix in remaining ingredients including the egg and sugar mixture lightly to form a soft dough. Roll out to 1cm thick, using cookie cutters and cut into shapes and bake at 180°C first on bottom shelf for 6 minutes and then on top shelf for a further 6 minutes.

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