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Marie biscuit

Prep Time:

Cook Time:

Yields:

Description Edit

Traditionally a mould is used to get the greek key pattern and name imprinted into this biscuit.

Ingredients Edit

Directions Edit

Bring to boil sugar, water and bicarb syrup and malt.

Rub oil into flour and salt

Mix together

Roll out thinly

Cut into circles and prick with a fork

Bake in a moderate oven

NOTE:

If the liquid mixture is added to the flour when cold, the flavour will be quite different.

Best bake on a grid mesh baking sheet tray

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