These rich buttery biscuits are easy to make and are ideal to serve with tea or with a simple ice-cream or fruit dessert.
ABOUT 25 BISCUITS
4 oz. plus
1 tablespoon butter, slightly softened
3 oz. sugar
1 small egg
s teaspoon salt
1 teaspoon vanilla essence
1 teaspoon grated lemon rind
4 oz. flour, sifted
2 oz. cup almonds, blanched and peeled
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190X).
In a medium-sized mixing bowl, cream 4 ounces of the butter and the sugar together with a wooden spoon. Stir in the egg, salt, vanilla and lemon rind. Add the flour and mix well. If the mixture appears to be sticky, add a little more flour.
With floured hands, shape the dough into 25 small balls and then flatten them slightly.
Lightly grease a baking sheet with the remaining tablespoon of butter and arrange the balls on the sheet. Place an almond
on each ball and bake in the oven for 10 to 12 minutes or until the edges of the biscuits are lightly browned.