| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Food networ, Food7, New |
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 100 |
g |
Icing sugar, 4oz |
| 1/2 |
t |
Baking powder |
| 50 |
g |
Ground almonds, 2oz |
| 100 |
g |
Semolina, 4oz |
|
|
Finely grated rind of 1 |
|
|
lemon |
| 1 |
|
Good sprig of fresh |
|
|
rosemary finely chopped |
INSTRUCTIONS
Both children and adults adore these which are half cake, half biscuit
and very quick and easy to make. They are crunchy yet gooey,
fragrantly flavoured and definately moreish. Whisk the egg with the
icing sugar until very pale. Stir in the baking powder, ground
almonds, semolina, lemon rind and the fresh rosemary and mix together.
Heat the oven to 180?C/350?F/gas mark 4. Grease a large baking sheet
and put out a small bowl of sieved icing sugar. Wet your hands, take
up pieces of the mixture and form into balls the size of large
marbles, dipping one side of each ball into the icing sugar. Then
place the balls on the baking sheet, sugar side up and well spaced out
as they spread quite a lot. You will prpbably have to cook them in two
batches. Bake in the centre of the oven for 10-12 minutes until very
pale brown. Ease the biscuits off the baking sheet carefully with a
palette knife and cool on a rack. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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