craftycookieskitchen blogspot.com

Crafty Cookies Kitchen

Friday, 10 October 2008. These are a perenial tea time treat and so easy to make. They are ideal to make with left over pieces of most types of pastry. 1 quantity of shortcrust pastry, sweet shortcrust pastry, rich shortcrust pastry. 1 Sprinkle a work surface and rolling pin with a little plain flour. 2 Place the ball of pastry dough onto the flour. 3 Lightly roll the pastry out making sure to turn it 90 degrees after each roll of the rolling pin. 4 Dip a 3 fluted cutter into flour, shake off the excess.

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Crafty Cookies Olde Worlde Kitchen

A site dedicated to the kitchen of yesteryear. Friday, 24 October 2008. This is a traditional recipe from the county of Yorkshire in England. 1 finely shredded red cabbage. 1 Mix the treacle, vinegar and pepper together. 2 Pour the sauce over the vegetables and stir thoroughly. 3 Serve with cold meat and jacket potatoes. Friday, October 24, 2008. Sunday, 19 October 2008. 2 Pat the pigs head dry.

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Crafty Cookies Kitchen

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Friday, 10 October 2008. These are a perenial tea time treat and so easy to make. They are ideal to make with left over pieces of most types of pastry. 1 quantity of shortcrust pastry, sweet shortcrust pastry, rich shortcrust pastry. 1 Sprinkle a work surface and rolling pin with a little plain flour. 2 Place the ball of pastry dough onto the flour. 3 Lightly roll the pastry out making sure to turn it 90 degrees after each roll of the rolling pin. 4 Dip a 3 fluted cutter into flour, shake off the excess.

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This web page craftycookieskitchen.blogspot.com states the following, "These are a perenial tea time treat and so easy to make." We saw that the webpage said " They are ideal to make with left over pieces of most types of pastry." It also said " 1 quantity of shortcrust pastry, sweet shortcrust pastry, rich shortcrust pastry. 1 Sprinkle a work surface and rolling pin with a little plain flour. 2 Place the ball of pastry dough onto the flour. 3 Lightly roll the pastry out making sure to turn it 90 degrees after each roll of the rolling pin. 4 Dip a 3 fluted cutter into flour, shake off the excess."

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