11
-1 teaspoon baking powder
Topping
-1 egg white, beaten with 2 tablespoons caster sugar
-1/2 cup chopped almonds
Method
Cream butter and sugar for 5 minutes, or until light and fluffy. Add essence and egg,
beating until combined. 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
Ingredients
-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
Method
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
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.
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 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.
