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  #6  
Old 02-09-2010, 03:02 PM
bholus10 bholus10 is offline
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Step 5:





Roll the dough out on a lightly floured surface so that it's about 30cm * 10cm.
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  #7  
Old 02-09-2010, 03:02 PM
bholus10 bholus10 is offline
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Step 6:





This bit was fun. Fold the top and bottom thirds into the middle. Rotate the dough 45degrees and roll out to 30cm * 10cm again. Repeat this 4 times, and then wrap the dough in greaseproof paper and shove it in the fridge for 30 minutes.
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  #8  
Old 02-09-2010, 03:02 PM
bholus10 bholus10 is offline
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Step 7:





Use this time to prepare the filling, by mixing the peel, brown sugar, and lemon rind together. Now is also a good time to get the oven on, at 220C (425F).
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  #9  
Old 02-09-2010, 03:03 PM
bholus10 bholus10 is offline
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Step 8:





I found this bit very difficult. Take half of the dough and roll it out to make a 50cm * 20cm rectangle. The recipe now says to cut this in half lengthwise, and then to cut each strip into 5 parts, but I found I only had enough dough for 4. Then, cut a line of three 2cm slits along the middle of each part. Make three more rows of slits either side of the middle row, but offset them to produce a lattice effect (think how bricks are offset in buildings).
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  #10  
Old 02-09-2010, 03:03 PM
bholus10 bholus10 is offline
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Step 9:





Paint the beaten egg around the outside of each square.
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