Wednesday, February 23, 2011


300grams iceing sugar
300 grams butter
450grams plain flour
3 eggs
1/2 teaspoon baking powder
1/2 teaspoon lemon essence
a few drops of lemon colour
raspberry jam
slices of almond
sieve the flour and baking powder together
sieve the icing sugar
cream the margarine and sugar very well until light and creamy
add one egg at a time beating well each time
add the colour essence and flour
flour the board and roll out the dough into 6 mm
grease and dust the pastry tin
first one big round in each cavity of the pastry tin then put 1 teaspoon of jam over it
make small holes
insert 2 to 3 almonds over it
bake it hot

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