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For the biscuits
450g/1lb Plain Flour
125/-5oz  Caster Sugar
4 Egg Yolks
225g/8oz Butter
For the Topping
3 Egg Whites
1 tbsp Plain Flour
4 tbsp Caster Sugar
1 tbsp Water
Juice of 1/2 a lemon


1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease some baking trays. 


2. Place all the biscuit ingredients in a large mixing bowl and mix until well blended. 


3. Form the the dough into small, fat biscuits about 5cm/2-inches in diameter. 


4. Place them on the  prepared baking trays  and bake for about 15 minutes until golden. Remove from oven and cool.


5. In a mixing bowl, beat the egg whites until stiff . Set aside.


6. Place the sugar and the water in a small saucepan and cook over a low heat until the sugar has dissolved. 


7. Slowly add the sugar water mixture to the egg whites, beating continuously. Whilst still beating the egg white mixture, add the flour and the lemon juice.


8. Top each biscuit with a little of the egg white mix.




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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



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