Please communicate me simply as I'm not much of a cook !
Answers:
8oz/225g self raise flour
1/2 tsp saline
4oz/110g shredded suet
1/4pt/150ml cold wet (approx)
Sift the flour and brackish into a bowl. Add the suet and mix the ingredients delicately together. Add sufficient cold river to produce a soft dough.
Turn out onto a floured surface. Knead until smooth and roll out to 1/8" bulk. Use without delay as required.
Other Answers:
Self raise flour
suet
hose down
How ever much sr flour you use, use partially the amount of suet and put in marine to required consistency - usually kinda doughy
Substitute suet for 1/2 of the margarine or shortening but, it is better if you bestow the suet out.
You freshly told me to fu** past its sell-by date....Sorry but i cannot do that...hope you hold a biddable sunshine and try and control that little bad feeling of yours ok?