| Cook Time | 7 minutes |
| Servings | serves |
Ingredients
- 30 grams Butter
- 2 tablespoons Brown Sugar
- 1 tablespoon Golden Syrup
- 2 tablespoons Plain Flour
- 1/2 teaspoon Almond Extract
- Icing Sugar
Filling
- 500 grams Ricotta Cheese Fresh
- 1/2 cup Icing Sugar
- 1 tablespoon Lemon Juice
- 1 tablespoon Lemon Zest
Ingredients
Filling
| |
Instructions
- Preheat oven to moderate 180c. Line two oven trays with baking paper.
- In a medium saucepan, combine butter, brown sugar and golden syrup. Stir over medium heat for 2-3 minutes, until sugar dissolves. Remove from heat and quickly stir in flour and almond essence. Cool for 5 minutes.
- Drop 2 well-spaced teaspoonfuls of mixture onto each tray. Bake for 7 minutes or until bubbling, and spread to 10cm in diameter. remove from oven and cool for 1 minute.
- Working quickly, lift each one and wrap loosely around the handle of a large rolling pin. Leave to set for 1 minute, gently slip off and transfer to a wire rack to cool. Repeat with remaining mixture.
Filling
- In a medium bowl, combine ricotta, icing sugar, lemon juice and zest. Mix well and keep chilled. Spoon into cooled shells. Serve dusted with icing sugar.
Share this Recipe