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100 g/4 oz/0.5 cup butter or margarine,
softened
100 g/4 oz/0.5 cup caster (superfine) sugar
1 egg, separated
225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp baking powder
5 ml/1 tsp grated lemon rind
50 g/2 oz/0.5 cup flaked (slivered) almonds
Caster (superfine) sugar for sprinkling |
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Method:
Cream together the butter or margarine
and sugar until light and fluffy. Gradually beat in the egg yolk, then
work in the flour, baking powder and lemon rind, finishing with your
hands until the mixture binds together. Roll out to 5 mm or 1/4 in
thick and cut into 6 cm or 2 1/4, in rounds with a biscuit (cookie)
cutter, then cut out the centers with a 2 cm or 3/4 in cutter. Place
the biscuits well apart on a greased baking (cookie) sheet and prick
them with a fork. Bake in a preheated oven at 180°C/350°F/gas mark 4
for 10 minutes. Brush with egg white, sprinkle with the almonds and
sugar, then return to the oven for a further 5 minutes until pale
golden.
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