Ingredients
- 300g Almond Flour
- 250g Sugar
- 2 large Egg Whites
- Zest of 1 Lemon
- Icing Sugar
- Lana’s Garden ‘Rhubarb and Fig Jam’
Method
- Preheat & Prep: Preheat your oven to 180°C and line a baking tray with baking paper.
- Mix the dough: In a large bowl, combine the almond flour and sugar. Add the egg whites and lemon zest, stirring until you create a smooth paste.
- Shape Your Biscuits: Take a tablespoon of dough and roll it into a ball. Dust the ball generously with icing sugar, then gently use your index finger to make a small indent in the center of each ball, and fill with Rhubarb & Fig Jam
- Bake: Bake for 10-12 minutes, or until the biscuits are lightly browned, show slight markings, and have a firm bottom.
- Cool & Enjoy: Remove from the oven and let the biscuits cool before enjoying!
A delightful twist on a classic treat! These Rhubarb & Fig Jam biscuits are bursting with flavour and make make about 32 scrumptious biscuits, perfect for afternoon tea! They'll keep for weeks in an airtight container, so you can double the ingredients and make a bigger batch and they are also Gluten Free!
