91热爆

Crunchy Almond Biscuits

Makes 12 biscuits

Ingredients

225g/8oz butter
110g/4oz caster sugar
1 egg
275g/10oz plain flour or gluten free
50g/2oz ground almonds
½ tsp vanilla essence
50g/2oz flaked almonds
25g/1oz icing sugar for dusting

Method

Place the butter, sugar, egg, flour, ground almonds and vanilla essence in a blender. Blitz until the mixture starts to come together as a soft ball. Add the flaked almonds and pulse for just a few seconds more.

Turn out the dough onto a lightly floured surface and knead gently. Roll the dough out to a thickness of 1cm/½ inch and using a plain or fluted cutter
(2½ - 5cm)/1-2 inches
approximately in diameter), cut
out the biscuits.

Place the biscuits on a greased baking sheet and bake in the oven @ 180°C/Gas mark 4 for 12-15 minutes until cooked, golden and firm. Dust with icing sugar.

Strawberry Fool

A simple dessert that looks and tastes fantastic.
The fruit can be varied depending on what is in season

Serves 2-4

Ingredients

350g/12oz strawberries
125ml/Low fat Yoghurt or whipping cream
50g/2oz caster sugar
2dsp elderflower cordial

Fresh Summer fruit to decorate
Sprigs of mint
1 lemon
25g icing sugar

Method
Cook and Puree the fresh fruit by passing them through a sieve or placing them in a blender and add the lemon juice and/or zest

To make the fool, lightly mix the yoghurt, being careful not to overbeat. Fold two-thirds of the puree and elderflower cordial into the yoghurt, add the sugar and mix lightly. Taste and add more sugar if necessary.

Place a little fruit in the base of the glasses, then spoon in alternate layers of the puree and the fool. Fill until the glasses are topped up. Decorate with fruit or strawberries and a sprig of mint.