8 ozs. S.R. wholemeal Flour
1 Tbl butter or margarine
1 tsp grated lemon rind
½ cup sugar
1 cup mashed paw-paw pulp
Rub butter into flour. Add sugar and mix well. Mix to a light, soft dough with paw-paw pulp to which lemon rind has been added.
Turn on to floured board and knead lightly. Press out to ½ inch thickness. Cut with a floured knife or scone cutter and place together on greased oven tray. Bake in hot oven 12 - 15 minutes.
Turn on to cake cooler, cover lightly.
Note: If pawpaw is very ripe, extra flour may be needed.
DATE: January 1984
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