Ingredients
- 191 per (serving)
- 10 1/2 circle
- 10 nonstick skillet with aluminum foil
- 4 pcs
- 4 circle on duty plastic wrap (heavy)
- 1 margerine in skillet
- 1 at a time
- 130 gr all purpose flour
- 55 gr margarine
- 55 gr margarine with a pastry blender until mixture resembles course meal (chilled)
- 50 gr sugar
- 26 gr sugar over pears
- 16 gr cornstarch
- 14 gr sugar
- 14 gr sugar
- 6 gr lemon rind (grated)
- 5 ml ice water
- 5 gr anise seeds
- 3 gr margarine
- 2 gr anise seeds in a bowl
- 2 gr baking powder
Cooking Light Magazine