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Perfect for Biscuits&Pastry

Stork-Original-Baking-Block-250g-50241293-400x260.jpg

Rub into flour to make a dough that's easy to handle and rolls out without cracking

– the secret to a beautiful batch of scones and short crust pastry that's perfectly short, crisp and flaky. You can also cream packet Stork with sugar for feather-light fairy cakes, and its firm texture is especially good for rich fruitcakes, helping to keep the dried fruit evenly distributed. It can be a tad too firm to use straight from the fridge, so work with packet Stork at room temperature unless the recipe says otherwise.

Stork 732x455 Stork Batternberg
  • 30 - 45 min.
  • easy
  • 37

Raspberry Ripple Battenberg

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