Iced Lemon Finger cakes
|Preperation <10mins, Cooking 25-30mins|
3 eggs (from the hen house), Sugar(150g), Butter(150g), Organic S.R Flour(150g), 1 Organic Lemon, Icing Sugar and Sprinkles
Heat oven to 180 degree C, Gas mark4. Grease & flour 1 square 7 inch tin. Into a mixing bowl mix the butter and sugar until smooth. Cut the lemon in two, and squeeze one half of the juice into the bowl (mind the seeds) and blend again until smooth. Beat in the eggs one at a time, adding a table spoon of the flour with the last, and mix each time until creamy smooth. Sift in the flour and fold into the mixture until the mixture stiffens and goes smooth once again.