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1 cup double cream
1 x 8oz tub sour cream
1 1/3 cups white sugar
2 tblsp. shortening
1 egg yolk
3 cups plain flour
2 teasp. baking powder
1 teasp. baking soda
1 teasp. vanilla extract


Stir together the cream and sour cream, cover and leave in the fridge overnight. Leave the cream out for about 30 minutes to come to room temperature. Pre-heat the oven to 474°F-245°C. In a large bowl mix together the sugar, shortening and egg yolk, with an electric hand mixer. Stir in the vanilla and baking soda into the sour cream mixture. Stir the sour cream mixture into the sugar and shortening until well blended . Combine the flour and baking powder, stir into the batter until well mixed. Place to dough on a well floured board, the dough will be sticky. Using golf ball sized pieces, roll out into an 8 or 9 inch rope. Form into a figure eight and pinch the ends together. Place on an un-greased baking sheet. Bake for 5 minutes in the pre-heated oven, or until slightly brown. Cool on a rack. Store in air-tight container for up to 5 days.

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