1 stick (8 Tbsp)4 oz (100 g) butter, softened
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
1/2 cup (50 g) 2 oz cornflour
3/4 cup (100 g) 4 oz flour
finely grated rind of 1/2 lemon
1 tbsp (15 ml) lemon juice
1 tbsp coffee essence
milk
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
1/2 cup (50 g) 2 oz cornflour
3/4 cup (100 g) 4 oz flour
finely grated rind of 1/2 lemon
1 tbsp (15 ml) lemon juice
1 tbsp coffee essence
milk
method
1. Whisk half of the butter and half the sugar together in a bowl until pale and fluffy. Gradually work in half the flours with the lemon rind and juice. Knead well with hands, wrap in cling film and chill in the refrigerator for at least 30 minutes.
2. Whisk the remaining butter and sugar together as before. Add the remaining flours and coffee essence. Knead, wrap and chill as above.
3. Roll out both pieces of dough to oblongs 25.5x18 cm (10x7 inches). Brush a little milk over one layer and top with second piece of dough. Roll up from the narrow edge; wrap in cling film and chill for 30 minutes.
4. Cut the roll into eighteen slices and place on buttered baking sheets. Bake at 1 80°C (350°F) mark 4 for about 20 minutes. Cool on wire racks.
2. Whisk the remaining butter and sugar together as before. Add the remaining flours and coffee essence. Knead, wrap and chill as above.
3. Roll out both pieces of dough to oblongs 25.5x18 cm (10x7 inches). Brush a little milk over one layer and top with second piece of dough. Roll up from the narrow edge; wrap in cling film and chill for 30 minutes.
4. Cut the roll into eighteen slices and place on buttered baking sheets. Bake at 1 80°C (350°F) mark 4 for about 20 minutes. Cool on wire racks.
serving amount
makes 18
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