The Weekend Australian - Magazine - - LIFE -

For the pas­try 130g but­ter, chilled 50g caster sugar Finely grated zest 1 lemon 225g plain flour, plus ex­tra

for dust­ing ¼ tea­spoon fine salt 1 egg, lightly beaten For the fill­ing 200g honey 60g mus­co­v­ado sugar 40g soft light brown sugar 100g but­ter ¼ tea­spoon mixed spice ½ tea­spoon vanilla ex­tract ¼ tea­spoon fine salt ½ tea­spoon lemon juice 350g shelled wal­nuts, ²⁄³ bashed into rough crumbs, the rest left in halves 2 large eggs, lightly beaten To make pas­try, blitz to­gether but­ter, sugar and lemon zest in a food pro­ces­sor. Pulse in flour and salt un­til just com­bined, then briefly beat in egg. Re­move dough and knead to bring it to­gether, work­ing it as lit­tle as pos­si­ble. Shape into a disc then roll out on a lightly floured sur­face to 5mm thick, large enough

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.