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If you’re a bit wary of the rolling process, divide the dough into 24 pieces, and roll each piece into a ball; each ball should weigh about 3/8 ounce (11g to 12g). Press each ball into the bottom and up the sides of the wells of your chosen pan.
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PLAIN FLOUR UNBLEACHED 1KG (#1242)
2.65
COOKING (CREAM ALTERNATIVE) 1KG (#12225)
6.80
COARSE SALT 100G (#66401)
3.35
UNSALTED LACTIC BUTTER 250G (#68328)
5.40
EXTRA VIRGIN OLIVE OIL 1L (#108133)
18.30
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