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Beat
butter, vanilla and sugar in small bowl with electric mixer until light and
fluffy. Transfer into large bowl. Stir in sifted flours into batches. Press
mixture together firmly. Turn dough onto lightly floured surface, knead for
three minutes. Divide mixture in half, roll each half on greased oven tray
until 18 centimeters round, push into shape, pinch edges. Mark eight wedges
on surface of each round, prick with fork. Bake in moderately slow oven for
about 1 1/4 hours or until lightly brown. Cool before breaking into wedges.
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