Apricot, Almond and Rosemary Clafoutis
This French dessert is fused with the tastes of spring, a delight to enjoy on a warm afternoon in th...
175 g butter, soft
1/4 cup icing sugar, sifted
1 tsp vanilla
1 cup plain flour, sifted
1/4 cup cornflour, sifted
60 g butter, soft
1 cup icing sugar, sifted
2 tsp lemon juice
2 tsp lemon rind, finely grated
1/2 drop food colouring if you wish
Preheat oven to 180C. Line 2 baking trays.
Beat butter, icing sugar and vanilla in a mixer till light and fluffy.
Stir in sifted flours till combined.
Divide the mixture into 16 biscuits using a teaspoon to spoon onto lined trays. You can make them smooth rounds or rough chunky biscuits, depends what you want. We go for rustic chunky biscuits. Have fun with them.
Place them in the oven for 12-14 minutes or till slightly golden. Cool on trays.
For the filling:
Place butter, sugar and lemon juice, lemon rind and food colouring into the mixer and beat till fluffy.
When biscuits have cooled, Place the filling onto 8 of the biscuits and gently push the lids on. Allow the filling to then set hard. Enjoy.