Little easter cakes with lemon and rosemary
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Egg |
| 100 | grams | Icing sugar; (4oz) |
| ½ | teaspoon | Baking powder |
| 50 | grams | Ground almonds; (2oz) |
| 100 | grams | Semolina; (4oz) |
| Finely grated rind of 1 lemon | ||
| 1 | Good sprig of fresh rosemary; finely chopped | |
Directions
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.
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