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By Zurie on June 8, 2007
"This is a (slighty tweaked) recipe from Mariette Crafford, a South African food writer. It's the best shortcrust pastry I've ever tasted. It can be used raw, if you don't want to be bothered with blind baking, but I have found that blind baking does guarantee a more golden pastry colour. The cornstarch (known as cornflour here) practically..."
Prep Time: 20 mins
Total Time: 45 mins
By Enjolinfam on November 6, 2009
"A very sticky South African sweet. They remind me of a donut, but maybe messier. ;) I got this recipe from my South African friend, Sheralee. She says to try to eat a few before the family gets home because once they get stuck into them, you "ain't gonna get none!""
Prep Time: 30 mins
Total Time: 50 mins