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Add the flour, ginger and brandy and beat with a wooden spoon.
Place the butter and sugars in a large bowl and beat with a wooden spoon until light and creamy.
Break the eggs into a cup, add the salt and beat with a fork for 10 seconds.
Put the butter and both flours into a mixing bowl and beat with a wooden spoon until smoothly combined.
Pour into a mixing bowl and beat with a spoon while crumbling in the feta, then put to one side.
Lower the heat and beat with a wooden spoon 2 to 3 minutes longer to cook the flour thoroughly.
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Add the cream and icing sugar and beat with an electric whisk until the mixture is smooth and holds its shape.
Put the butter in a large bowl with the sugar and beat with an electric beater, or a wooden spoon, until light and fluffy.
Put the butter, sugar and lemon verbena in a bowl, and beat with an electric beater until very pale and fluffy – at least five minutes.
Next day, heat the oven to 140C/285F/gas mark 1. Measure the flour, sugar and softened butter into a very large bowl, then add the eggs and beat with an electric whisk until evenly blended.
Add the vanilla and beat with an electric mixer on low to medium speed for 1 minute.
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