View: Ingredients|Nutrition|Facts|Comments
Lemon and almond thins
Light and elegant biscuits.
What you need
- 100 g butter
- 50 g caster sugar
- 100 g plain flour, sifted
- 50 g ground rice
- grated rind of 1/2 lemon
- 1 large egg white
- 50 g flaked almonds
- 4 tsp icing sugar to dredge
Method
Preheat oven to 180°C.
Cream the butter until soft. Add the caster sugar. Beat until pale and fluffy.
Stir in the flour, ground rice, and lemon rind, until the mixture binds together. Knead well to form a smooth dough.
On a lightly floured surface, roll out the dough thinly. Using a 7 cm fluted cutter, cut out rounds, re-rolling the dough as necessary.
Place the rounds on greased baking trays. Brush the tops with the egg white. Sprinkle over the flaked almonds.
Bake in the oven for about 15 min until pale golden and just firm to touch. Transfer to a wire rack to cool.
Once completely cold, dredge with icing sugar.
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 387 | 1885 | 10475 | 8350 |
| Energy (kcal) | 92.5 | 450 | 2500 | 2000 |
| Protein (g) | 1.51 | 7.37 | ||
| Carbohydrate (g) | 9.50 | 46.3 | 345 | 275 |
| Fat (g) | 5.58 | 27.2 | 95 | 70 |
| Fat (saturated) (g) | 2.65 | 12.9 | ||
| Fibre (g) | 0.54 | 2.64 | ||
| Sodium (mg) | 45.0 | 219 | ||
| Salt (equivalent) (g) | 0.11 | 0.55 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 37.8 | 183 | 800 |
| Vitamin B-12 (µg) | 0.01 | 0.05 | 1 |
| Vitamin B-6 (mg) | 0.02 | 0.09 | 2 |
| Vitamin C (mg) | 0.65 | 3.14 | 60 |
| Vitamin D (µg) | 3.73 | 18.2 | 266 |
| Vitamin E (mg) | 0.81 | 3.95 | 10 |
| Zinc (mg) | 0.15 | 0.72 | 15 |
| Calcium (mg) | 21.0 | 102 | 800 |
| Folate (mcg) | 8.92 | 43.4 | 200 |
| Iron (mg) | 0.36 | 1.76 | 14 |
| Magnesium (mg) | 10.1 | 49.3 | 300 |
| Niacin (mg) | 0.47 | 2.29 | 18 |
| Pantothenic acid (mg) | 0.06 | 0.29 | 6 |
| Riboflavin (mg) | 0.05 | 0.25 | 1.6 |
| Phosphorous (mg) | 22.9 | 111 | 800 |
| Thiamin (mg) | 0.05 | 0.24 | 1.4 |
|
|
|

You must be logged in to leave comments.
Show all comments