-
1
Preheat the oven to 200C.
-
2
Put the ingredients into a plastic bag.
-
3
Let some air inside, and shake the bag to mix together.
-
4
Then add the margarine.
-
5
Mash it to coat the margarine with flour.
-
6
When there are few lumps, massage the mixture in the bag with both hands to make a sandy texture.
-
7
Break the egg into a measuring cup to beat.
-
8
Add enough milk to make 70 ml and mix well.
-
9
Make a hole in the centre of the mixture, pour in the egg mixture, add some air inside to shake the bag.
-
10
When the mixture forms a dough, stop shaking it.
-
11
A floury texture is fine.
-
12
Push lightly on top to make a 3 cm thickness dough.
-
13
Tear the dough into suitable sizes to shape the round balls.
-
14
But do not knead nor roll it.
-
15
Rough surfaces make for a delicious texture.
-
16
You don't have to worry too much about chunks of margarine that haven't been mixed in completely.
-
17
Bake for 22 minutes in a 200C preheated oven.
-
18
When they become light brown, they are done.
-
19
Adjust the cooking time depending on your oven.
-
20
They are delicious as is, but I prefer to serve them with heavy cream and apple jam.
-
21
If you add chocolate or dried fruits, add them in Step 4, then shake to mix together and add the egg mixture.
-
22
Of course, you don't have to use a plastic bag.
-
23
Adjust the amount of egg mixture, depending on the type of margarine and room temperature.
-
24
For me, 70 ml is the best.
