Ingredients:
150 g Margarine, Soft, Polyunsaturated
150 g Caster Sugar
3 medium (raw) Egg, whole, beaten
1/2 teaspoons Almonds, extract
180 g White Self Raising Flour
3 individual Apricots, fresh, pitted and quartered
2 teaspoons (level) Icing Sugar
Instructions:
Preheat oven to Gas Mark 4/180°C/350°F. Put 12 paper bun cases into a 12-hole bun tin.
Beat margarine and sugar together using a hand-held electric whisk until pale, light and fluffy. Whisk in beaten eggs, a little at a time. Stir in almond extract. Sift in the flour then use a large metal spoon to fold it in gently.
Share mixture between the bun cases and put a piece of apricot on top of each one. Bake for 18-20 minutes until golden and firm to the touch. Cool.
Serve sprinkled with icing sugar.
150 g Caster Sugar
3 medium (raw) Egg, whole, beaten
1/2 teaspoons Almonds, extract
180 g White Self Raising Flour
3 individual Apricots, fresh, pitted and quartered
2 teaspoons (level) Icing Sugar
Instructions:
Preheat oven to Gas Mark 4/180°C/350°F. Put 12 paper bun cases into a 12-hole bun tin.
Beat margarine and sugar together using a hand-held electric whisk until pale, light and fluffy. Whisk in beaten eggs, a little at a time. Stir in almond extract. Sift in the flour then use a large metal spoon to fold it in gently.
Share mixture between the bun cases and put a piece of apricot on top of each one. Bake for 18-20 minutes until golden and firm to the touch. Cool.
Serve sprinkled with icing sugar.
No comments:
Post a Comment