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- Â Â See below
- Sift baking pwdr, flour & salt. Rub in butter thoroughly but quickly & lightly using the tips of your fingers, till mix resembles breadcrumbs. Fold in lowfat milk lightly & quickly, using a knife.
- Make a soft dough. Turn on a lightly floured board & knewad lightly.
- Roll lightly to about 1/2 to 3/4 inch thick. Cut into shapes. The flour you use is important, use a flour with a high protein content.
- The recipe is made using a baking pwdr made with cream of tarter as the main ingredient. If using a baking pwdr with a food phosphate as the main ingredient, hot the lowfat milk slightly before use. Mix lightly but quickly. Overhandling will result in a tougher product.