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This recipe calls for two sets of ingredients to be weighed separately.
2 x 125 g (5 oz) butter
2 x 55 g (2 oz) Tate & Lyle Fairtrade Icing Sugar
2 x 1 tsp mixed spice or cinnamon
160 g (5 ½ oz) plain flour
15 g (1 oz) Fairtrade cocoa powder
175 g (6 oz) plain flour
Tate & Lyle Caster Sugar, to dust
Preheat oven to 180C, 350F or gas mark 4. Line an 18 x 23 cm (8 x 11 in) tin with baking parchment.
Place one quantity of butter and sugar in a bowl and cream together with 1 tsp spice. Sift in 160 g (5 1 / 2 oz) flour and cocoa. Bring mix together with fingers to form a dough. In a second bowl, cream remaining butter, sugar and spice. Add flour and make a dough as before. Roll out first dough until large enough to fill half of tin. Repeat with second dough. Place in tin and score into fingers. Bake for 15 minutes, or until lightly golden. Cool slightly in tin then on a wire rack. Dust with sugar.
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