Moggy
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 6 | ounces |
lard
|
|
| 6 | ounces |
margarine
|
|
| 8 | ounces |
golden syrup
|
* |
| 8 | ounces |
sugar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
milk
as necessary |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 173.4 | ml/g |
lard
|
|
| 173.4 | ml/g |
margarine
|
|
| 231.2 | ml/g |
golden syrup
|
* |
| 231.2 | ml/g |
sugar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
milk
as necessary |
*
|
Directions
Mix together the flour, salt and baking powder.
Rub in the fats, add the sugar and syrup.
Mix to a stiff dough with milk.
Shape into two pieces 1inch thick .
Place on a greased baking tin and bake in a moderate oven for about 25 minutes until firm and light brown.
Cut and serve thickly buttered.
