Ingrients & Directions
1 c WHIPPED CREAM 1 3/4 c FLOUR, SELF RISING
MIX FLOUR AND WHIPPED CREAM WITH A FORK UNTIL DOUGH LEAVES SIDES OF BOWL.
(IF DOUGH IS TOO DRY ADD A LITTLE MORE CREAM – 1 OR 2 TEASPOONS.) TURN
ONTO A LIGHTLY FLOURED BOARD AND KNEAD TEN TO TWELVE TIMES ADDING FLOUR IF
TO STICKY. ROLL DOUGH INTO A 1/2″ THICKNESS AND CUT INTO ROUNDS. PLACE
ROUNDS ON AN UNGREASED BAKING SHEET, 1″ APART. BAKE AT 400 DEG F. FOR 10
TO 12 MINUTES. REMOVE AT ONCE FROM BAKING SHEET AND SERVE PIPING HOT. IF
DESIRED DOUGH CAN BE PATTED INTO AN 8″ SQUARE PAN. BAKE AT 400 DEG F. FOR
12 TO 15 MINUTES. CUT INTO SQUARES.
Yields
6 servings