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1 Remove from the bowl and knead well on the counter for 10 minutes.
2 Add all the other ingredients to the flour, and knead well .
3 About 9 o'clock in the evening, knead well , adding the balance of the flour.
4 Pour in among the flour, stirring all the time till thoroughly mixed, then knead well .
5 Next morning, lay the dough on a biscuit or kneading board again and knead well .
6 Mix together nutter and sugar, add grated lemon rind, work in flour, and knead well .
7 Turn on to the board, and knead well .
8 Put the filling ingredients together in a bowl and knead well by hand until thoroughly blended.
10 When all the yeast mixture has been incorporated, transfer the dough to a floured surface and knead well for at least 5 minutes.
11 Care should be taken not to get the dough too stiff with flour; it should be as soft as it can be to knead well .
12 Knead well for approximately 10 minutes until it is smooth and elastic.
13 Knead well , and let it rise over night In the morning shape into biscuit.
14 Knead well , and put in a warm place to rise.
15 Knead well , add enough beer to be able to roll.
16 Knead well to create a soft, lump free dough.
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