November Bones
Ingredients
- For pastry:
- 625g Flour
- 200g Butter
- 2 teaspoons Baking Powder
- Grated zest of 1 lemon
- A few drops of vanilla
- 150ml Water
- 250g Sugar
- For filling:
- 200g pure ground almonds
- 200g Sugar
- Grated zest of 1 lemon
- A few drops of vanilla
- 2 egg white
Prepare the pastry by rubbing in the butter and the flour with your finger tips. When the mixture looks like fine breadcrumbs add the lemon zest, the vanilla, sugar and finally the water. Bring the pastry together, wrap in ‘stretch and seal’ and place in the fridge for 30 minutes.
Filling:Mix all the ingredients together and bind until the mixture looks like dough. To make the ‘bones’ roll out the pastry with a rolling pin. It needs to be quit thick. Brush the top of the pastry with egg white. Place some filling on top of the pastry and then seal and shape into a long ‘sausage’ Cut into portions of 100 g each and shape each piece into the shape of a bone. Place on a baking tray covered with baking paper. Bake in a preheated oven at 200C for 20 minutes. Cover with icing if desired or leave as they are for a healthier option.
Recipe by Lea Hogg