Rich, buttery biscuits , Jumbles make excellent tea-time treats.


4 oz. plus

1 teaspoon butter

4 oz. sugar legg

4 oz. flour, sifted

2 pz. ground almonds grated rind of

1 lemon

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). Lightly grease a large baking sheet with the teaspoon of butter.

Set aside.

In a medium-sized mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is light and fluffy.

Beat in the egg, then add the flour, a little at a time, beating constantly until the mixture is smooth. Stir in the almonds and lemon rind and beat well to blend.

With your fingers, shape the mixture into ABOUT 20 small balls. Roll the balls into

1 1/2- by

2-inch rectangles, then bend them into S-shapes. Place the shaped dough, widely spaced, on the prepared baking sheet, and place the baking sheet in the oven. Bake the biscuits for 15 minutes, or until they are lightly browned.

Remove the baking sheet from the oven and leave the jumbles to cool. Serve cold.