| 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.
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