| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Coxon’s kit, Coxon2 | 20 | servings | |
INGREDIENTS
| 100 | g | Ground almonds |
| 25 | g | Plain flour |
| 70 | g | Caster sugar |
| 15 | g | Crushed dried strawberries |
| 25 | g | Butter; melted and cooled |
| 1 | Egg white; lightly whisked |
INSTRUCTIONS
In a bowl, mix the almonds, flour, caster sugar and dried strawberries. Add the butter and egg white to the mix and stir. Cover and chill for 30 minutes. Preheat the oven to 160C/325F/gas 3. Butter 3 baking sheets then place 20 spoonfuls of mix on to them. Flatten into circles, approximately 3 inches in diameter by 1/16 inch thick. Bake for 8 minutes approximately, until the biscuits are golden. Using a palette knife, remove the biscuits while hot and lightly press each one over a rolling pin to curl. Leave to harden. Store in a container. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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