4 oz (100 g) shortcrust pastry
1/3 cup (3 fl oz) 90 ml golden syrup (substitute light corn syrup)
2 oz (50 g) fresh white bread crumbs
grated rind of 1/2 lemon
1/3 cup (3 fl oz) 90 ml golden syrup (substitute light corn syrup)
2 oz (50 g) fresh white bread crumbs
grated rind of 1/2 lemon
method
1. Roll out the pastry and line a shallow 18-cm (7-in) shallow pie plate.
2. Mix together the syrup, breadcrumbs and lemon rind.
3. Spread the mixture in the pastry case, keeping the border free.
4. Make cuts down the border at 2.5-cm (1 -in) intervals and fold over each strip to form a triangle.
5. Cook in the oven at 220°C (425°F) mark 7 for about 20 minutes or until golden brown.
Serve hot or cold.
2. Mix together the syrup, breadcrumbs and lemon rind.
3. Spread the mixture in the pastry case, keeping the border free.
4. Make cuts down the border at 2.5-cm (1 -in) intervals and fold over each strip to form a triangle.
5. Cook in the oven at 220°C (425°F) mark 7 for about 20 minutes or until golden brown.
Serve hot or cold.
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