125g butter or margarine
2 tblsp castor sugar
2 eggs
2 tsp baking powder
1 tsp vanilla essence
2 cups cake flour
Method:
Mix butter, vanilla and sugar in electric mixture until smooth, beat in the eggs then fold in baking powder and enough flour to make firm dough. Divide dough into four parts, divide filling into three parts. Roll out each part of dough 3mm thick on a plastic sheet. Spread one part of filling thinly on one sheet of dough. Carefully lift other dough with plastic and place on filling. Make layers in this way. Place last dough on top. Press down lightly, cut into 1 cm thick strips, then into 4 cm pieces. Place sideways, 3 cm apart on dusted baking tray. Bake at 160c for 10-15 minutes until light brown. If desired, drizzle with chocolate and dust with gold dust.
2 tblsp castor sugar
2 eggs
2 tsp baking powder
1 tsp vanilla essence
2 cups cake flour
Method:
Mix butter, vanilla and sugar in electric mixture until smooth, beat in the eggs then fold in baking powder and enough flour to make firm dough. Divide dough into four parts, divide filling into three parts. Roll out each part of dough 3mm thick on a plastic sheet. Spread one part of filling thinly on one sheet of dough. Carefully lift other dough with plastic and place on filling. Make layers in this way. Place last dough on top. Press down lightly, cut into 1 cm thick strips, then into 4 cm pieces. Place sideways, 3 cm apart on dusted baking tray. Bake at 160c for 10-15 minutes until light brown. If desired, drizzle with chocolate and dust with gold dust.
Filling:
½ cup chopped almonds
½ cup chopped pistachio nuts
1 cup castor sugar
2 tsp cinnamon
60g butter
Method:
Mix butter and sugar, then add in the nuts and Cinnamon
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