- 1 cup flour (you CAN use 2/3 cup of flour),
- 1/3 cup corn flour. (Not cornstarch)
- 3/4 cup of caster (granulated) sugar
- 2 blocks of butter/margarine
In a bowl, sift the flour and then the sugar. Gradually cut in the butter and judge yourself accordingly. Keep cutting in the butter a little bit at a time until the dough is formed. Not too dry, but not sticky either.
Chill it in the fridge for an hour. You can put it into the fridge in a “log” shape, but it’s not necessary.
When it’s chilled, take it out and roll it out. Cut it in circles….OR put it into a torte tin and divide it into sixths.
Bake at 325 until ready. Could take anywhere from 20 – 30 minutes.
Submitted by: Cameron Manning
