- serves 10 or more people
- cooking 30 minutes
Ingredients
65g egg yolks
130g caster sugar
180g plain flour
1 tsp baking powder
Pinch of salt
130g butter, softened
Instructions
Whisk together the eggs and sugar until pale and creamy.
Sift together the flour, baking powder and salt.
Beat the softened butter into the beaten eggs then stir in the sifted ingredients.
Mix to a firm dough, cover with cling film and rest in the refridgerator for 2 hours.
Once rested roll out to 1-2cm thick and cut into rounds cover loosely and refrigerate for 30 minutes and rest.
When ready to cook, preheat your oven to 160°C. Use a 8cm cookie cutter to cut out little round cakes and bake for 8 minutes.
Serve with crème fraîche and a dollop of cumquat confit or fruit jam.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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