Makes approximately: 35. Prep. AND cook time: 40 minutes.
THESE are light, flavoursome biscuits that are great for "dunking" or using in a tiramisu!
4 eggs (preferably free range or barn laid), separated
1 cup (220g) RAW Caster sugar - Yes! we can buy it.
2 teaspoons vanilla extract
2 teaspoons finely grated lemon rind
1 cup (250ml) sunflower oil
{3 cups (450g) self-raising flour, sifted
{1 teaspoon baking powder, sifted; COMBINED with the self-raising flour (as listed above)
1-1/2 cups (240g) icing sugar, sifted
1. PREHEAT oven to 170deg.C ( *150deg.C fan-forced). GREASE and line three (3) baking trays with baking paper. * Any recipe being used in a FAN-FORCED oven needs to be reduced twenty (20) DEGREES from the original stated temperature - OTHERWISE, the temperature will overall be too hot!
2. BEAT egg whites in an electic mixer until soft peaks form. GRADUALLY beat in sugar. ADD egg yolks, one at a time, beating well BETWEEN each addition. BEAT in vanilla extract and lemon rind (rind is known as zest in other Countries).
3. WITH motor running, add oil in a THIN steady stream. FOLD in combined SIFTED flour and baking powder. STAND mixture for ten (10) minutes.
4. PLACE icing sugar into a large bowl. * FOR round biscuits, drop tablespoonfuls of the mixture into icing sugar; roll into balls. * FOR finger-shaped biscuits, roll into logs. PLACE biscuits on prepared trays. BAKE for 10 - 12 minutes or until very lightly golden-browned.
Bon Apetit
(Suitable to freeze. NOT suitable to microwave.)
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