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Add sifted flour and baking powder and working with your hands form a smooth dough.
Roll out to 5mm thick, cut into finger shapes. Place on an oven tray. Bake at 150ºC for
15 minutes. Remove from oven. Brush with beaten egg white and sugar and sprinkle
with almonds. Return to oven for 5 minutes.
Allow to cool on tray.
Cold Lemon Soufflé
-5 eggs, separated
-1 cup caster sugar
-2 teaspoons grated lemon rind
¾ cup strained lemon juice
-1 tablespoon gelatine
-1/4 cup cold water
-300ml thickened cream lightly whipped
Cut a piece of foil 5cm longer than circumference of a deep 16cm soufflé dish. Fold foil
in half and wrap around the outside of dish. Secure foil with string. Beat egg yolks, sugar
and lemon rind on Speed 3 until the sugar has dissolved, and the mixture is pale and
thick. Heat lemon juice and gradually add to yolk mixture while beating. Combine
gelatine with water in a small bowl. Stand bowl in hot water and stir until gelatine
dissolves. Add gradually to lemon mixture- continuing on speed 1.
Transfer mixture to a large bowl, cover and refrigerate for 15 minutes. Using a metal
spoon, fold cream into the lemon mixture. Beat egg whites on Speed 5 until soft peaks
form. Fold whites quickly and lightly into the lemon mixture. Pour gently into the
prepared dish and chill until set.
Serve with whipped cream.
Tropical Treat
-
125g butter, softened
-1 cup firmly packed brown sugar
-1 egg
-1 cup crushed pineapple, drained
-1 1/2 cups self-raising flour
-1 cup milk
