Little Easter Cakes With Lemon And Rosemary

Ingrients & Directions 1 lg Egg 100 g Icing sugar; (4oz) 1/2 ts 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 Both children and adults adore these which are half cake, half biscuit […]

Ingrients & Directions


1 lg Egg
100 g Icing sugar; (4oz)
1/2 ts 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

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 more?ish.

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.


Yields
1 servings

RobinDee

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