Plain White Flour
150 g, (5oz)
½ teaspoons, level
40 g, (1½oz)
½ medium, finely grated zest ½ small lemon
110 g, (4oz)
50 g, chopped, toasted, (1¾oz)
2 teaspoons, instant, dissolved in 1 tbsp hot water
Egg white(s), raw
- Preheat the oven to Gas Mark 4/180°C/fan oven 160°C/350°F. Line 2 baking trays with non-stick parchment.
- Sift the flour and baking powder into a large bowl. Add the margarine and rub in until it resembles breadcrumbs. Stir in the lemon zest, sugar and nuts.
- Add the dissolved coffee and egg white and knead to a dough adding a little water if too dry. Form a 5cm (2in) wide and 5cm (2in) high log. Place on one of the baking sheets and bake for 35 mins until golden and firm.
- Cool for 15 mins on the tray and then slice into 12 slices. Lay side down on the baking sheets and bake again for 10 mins until golden. Cool and store in an airtight container for up to 1 week.