olive oil friands with sug­ared thyme

donna hay - - SWEET SIXTEEN -

1 cup (120g) al­mond meal (ground al­monds) 1²⁄³ cups (270g) ic­ing (con­fec­tioner’s) sugar mix­ture, sifted ¾ cup (110g) plain (all-pur­pose) flour, sifted ½ tea­spoon bak­ing pow­der 5 egg­whites 1 tea­spoon vanilla ex­tract ½ cup (125ml) ex­tra vir­gin olive oil sug­ared thyme leaves 10 small thyme sprigs ½ cup (125ml) boil­ing wa­ter ¼ cup (55g) caster (su­perfine) sugar ic­ing 1½ cups (240g) ic­ing (con­fec­tioner’s) sugar mix­ture, sifted 2 ta­ble­spoons boil­ing wa­ter Pre­heat oven to 180°C (350°F). Place the al­mond meal, ic­ing sugar, flour and bak­ing pow­der in a large bowl and mix to com­bine. Add the egg­whites, vanilla and oil. Mix to com­bine.

Lightly grease 10 x 8cm dough­nut moulds. Spoon 2 ta­ble­spoons of the mix­ture into each mould and place on a bak­ing tray. Bake for 12–15 min­utes or un­til golden and springy to the touch but moist in the cen­tre. Set aside in the moulds to cool for 5 min­utes be­fore turn­ing out onto a wire rack to cool com­pletely.

To make the sug­ared thyme leaves, place the thyme in a medium heat­proof bowl and pour over the boil­ing wa­ter. Set aside for 5 min­utes. Drain and pat the leaves dry. Place on a tray with the caster sugar and toss to coat. Set aside to dry.

To make the ic­ing, place the ic­ing sugar and wa­ter in a medium bowl and whisk un­til smooth. Dip the top of each friand in the ic­ing and top with the sug­ared thyme leaves. Set aside for 10 min­utes to set. Serve. MAKES 10.

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