fat for greasing
1 stick (8 Tbsp)4 oz (100 g) butter
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
3 eggs, beaten
2 cups (225 g) 8 oz flour (All purpose)
2.5 - 5 ml (1/2 - 1 tsp) of any of the following flavourings: ground ginger, cinnamon, grated lemon rind or a few drops of lemon essence or almond essence
5/8 cup (50 g) 2 oz flaked almonds (optional)
1 stick (8 Tbsp)4 oz (100 g) butter
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
3 eggs, beaten
2 cups (225 g) 8 oz flour (All purpose)
2.5 - 5 ml (1/2 - 1 tsp) of any of the following flavourings: ground ginger, cinnamon, grated lemon rind or a few drops of lemon essence or almond essence
5/8 cup (50 g) 2 oz flaked almonds (optional)
method
1. Thoroughly grease 3 - 4 baking sheets.
2. Set the oven at 160°c (325°f) gas 3.
3. In a mixing bowl, beat the butter until soft, add the sugar and continue to beat until light and fluffy.
4. Beat in the eggs, alternately adding the flour and flavouring.
5. Place heaped dessertspoonfuls, well apart, on the baking sheets, flatten slightly and sprinkle with almonds (if used).
6. Bake for about 15 minutes. Cool on the sheets.
2. Set the oven at 160°c (325°f) gas 3.
3. In a mixing bowl, beat the butter until soft, add the sugar and continue to beat until light and fluffy.
4. Beat in the eggs, alternately adding the flour and flavouring.
5. Place heaped dessertspoonfuls, well apart, on the baking sheets, flatten slightly and sprinkle with almonds (if used).
6. Bake for about 15 minutes. Cool on the sheets.
serving amount
makes 30 - 36
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