Page 327 - YC Cooking School

Knife
Chopping board

20cm round or square cake tin
Cooling rack

What to do:

1. Pre-heat the oven to 170°C.
2. Lightly cream the butter and icing sugar together using an electric mixer or in a large
mixing bowl using a wooden spoon.
3. Sieve together the flour and cornflour and add a pinch of salt.
4. Add half of the sifted dry ingredients to the creamed butter mixture and mix until just
combined.

5. Add the rest of the dry ingredients together with the chopped rosemary and mix until
it has the consistency of breadcrumbs. Scrape down the sides of the bowl as you go
along to make sure all the ingredients are well incorporated.
6. Tip the mixture out into your greased baking tin and using the back of a spoon, press
down firmly and smooth out evenly.
7. Pierce a few times with a fork and place in the fridge to chill for about 15 minutes
before baking.

8. Bake for approximately 25-30 minutes, or until lightly golden.
9. Remove from the oven and immediately sprinkle with caster sugar, then cut into
squares or slices while still warm.
10. Carefully remove the slices from the tin and place onto a cooling rack to cool
completely before serving.
11. Dip into homemade lemon curd and serve with tea or coffee.

Lemon curd

Makes 1 ½ cups | Preparation time: 5-10 minutes | Baking time: 15-20 minutes

What you’ll need:

Ingredients

Zest of 2 lemons
½ cup (125ml) lemon juice
125g unsalted butter, softened

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