Citrus Lace Cups Recipe
Ingredients
| 50 g/2 oz butter or margarine | ||
| 50 g/2 oz caster sugar | ||
| 50 g/2 oz golden syrup | ||
| Grated rind of 2 oranges | ||
| 50 g/2 oz plain flour, sifted | ||
| 1 litre/1 3/4 pints lemon sorbet | ||
| Pared rind of 1 lemon to decorate | ||
Directions
Line two baking trays with non stick baking parchment.
Melt the fat, sugar and syrup in a saucepan over a low heat.
Do not allow to boil.
Stir in the orange rind, then cool the mixture slightly.
Quickly fold in the flour.
Drop tablespoonfuls of the mixture well apart on the prepared baking trays.
Bake the biscuits in a moderate oven (180C, 350F, gas 4) for about 10 minutes, or until thinly spread and golden.
Allow the biscuits to cool on the trays for a few seconds, then, using a large palette knife, carefully remove the biscuits from the trays while they are still hot.
Quickly lay each biscuit over the top of an oiled wine glass to form the base of the basket, then mould the edges outwards to form the frilly basket shape.
Transfer the baskets to a wire rack and allow the biscuits to cool completely before filling them with sorbet.
Sprinkle the lemon rind over the sorbet.
Melt the fat, sugar and syrup in a saucepan over a low heat.
Do not allow to boil.
Stir in the orange rind, then cool the mixture slightly.
Quickly fold in the flour.
Drop tablespoonfuls of the mixture well apart on the prepared baking trays.
Bake the biscuits in a moderate oven (180C, 350F, gas 4) for about 10 minutes, or until thinly spread and golden.
Allow the biscuits to cool on the trays for a few seconds, then, using a large palette knife, carefully remove the biscuits from the trays while they are still hot.
Quickly lay each biscuit over the top of an oiled wine glass to form the base of the basket, then mould the edges outwards to form the frilly basket shape.
Transfer the baskets to a wire rack and allow the biscuits to cool completely before filling them with sorbet.
Sprinkle the lemon rind over the sorbet.
Chef
