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Tip into the butter mixture and mix until it forms a dough.
Knead in the bowl until it forms a dough (it should be firm enough to hold together).
Serves 6 125g margarine 75g ground hazelnuts 75g plain flour 25g icing sugar 75g reduced-sugar lemon curd Two punnets fresh, or 500g frozen raspberries, thawed 20cm tart tin 1. Preheat the oven to 180C/gas 4. Put the margarine, hazelnuts, flour and sugar in a food processor and whizz together until it forms a dough.
In one bowl, mix 1/2 cup of flour, 1/4 cup of baking soda, and add water until it forms a dough.
Similar(56)
Then add the flour mixture while stirring the butter, sugar, vanilla and egg mixture until it formed a dough.
2 Beat together the buttermilk and egg, then mix into the dry ingredients a little at a time until it forms a soft dough.
Stir until it forms a stiff dough.
Mix until it forms a smooth dough.
Knead the mixture until it forms a soft dough.
Continue stirring until it forms a smooth dough, free of lumps.
Add water to the powder until it forms a crumbly dough.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com