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INGREDIENTS
½ Cup flour
1 Teaspoon mustard
125g Butter
1 Tablespoon jeeroo
1 Egg yolk
1 Cup grated carrot
METHOD
Mix butter and flour in breadcrumbs. Add rest of ingredients. Knead well. Leave dough in the fridge for 30-min. Roll on floured board- 3cm thick. Cut in a round shape. Hot oven. Bake for 12 minutes.
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