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Flatten gently with the back of a spoon.
(It will coat the back of a spoon).
Mash together with the back of a spoon.
Simmer until it coats the back of a spoon.
Pack the base down under the back of a spoon.
The syrup is ready if coats the back of a spoon.
Transfer to a strainer and, with the back of a spoon, press out excess water.
Drain in a colander and push any excess water out with the back of a spoon.
Pack the biscuit mixture into the tin, firming it down with the back of a spoon.
Add the streusel topping and, using the back of a spoon, gently pat down.
3 Take the back of a spoon and crack the egg shells.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com