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Ingredients
  • 200 g all-purpose flour (plain flour) (weigh your flour or use the “ fluff and sprinkle“ method and level it off)
  • 100 g sugar
  • 85 to 113 g unsalted butter (at room temperature; use more butter for an extra buttery taste)
  • 1 large egg (50 g each w/o shell) (at room temperature; beaten)
  • 1 tsp baking powder
  • ½ tsp pure vanilla extract (optional; I did not add since the original Hato Sabure does not include it)
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