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Makes ~ 15 crescents
Prep ~ 20 min | Baking ~ 25 min | Resting ~ 30 min | Total ~ 1 hr 15 min 500 g self-raising flour 200 g unsalted butter 2 eggs 60 g caster sugar 10 g icing sugar (for dusting) half lemon zest 100 g creme fresh/sour cream Filling of your choice
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