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Ingredients
1kg
IREKS Singlupan (Gluten Free)
500g
Ballyrashane Unsalted Butter 20x500g
250g
Sugar Tate & Lyle Gran (Cane)
125ml
Water
Method
Crumb the Singlupan and Cake margarine to a crumble.
Dissolve sugar & water. Add to the crumble and mix for 1 minute.
Salt may be added to taste approximately 100grams.
Process as for normal shortpaste.
