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Ingredients
1kg
IREKS Singlupan (Gluten Free)
500g
Ballyrashane Unsalted Butter 20x500g
550g
Sugar Tate & Lyle Gran (Cane)
200g
Eggs
20g
Baking powder
Flavour
Method
Mix butter and sugar smooth together.
Fold in the other ingredients and mix slowly for approx. 3 minutes to a smooth dough.
Possibly at the end of mixing time add the nuts or chocolate drops and mix it carefully under the dough.
Make portions of 500 g and roll out to “sticks” and place them in the refrigerator or freezer.
After cooling down cut into half centimetre pieces.
Baking temperature: 180 C
Baking Time: approx. 10 minutes
