Little Easter Cakes With Lemon And Rosemary

Directions

1. Both children and adults adore these that are half cake, half biscuit and very quick and easy to make. They are crunchy yet gooey, fragrantly flavoured and definately moreuish.
2. Whisk the egg with the icing sugar till very pale. Stir in the baking pwdr, grnd almonds, semolina, lemon rind and the fresh rosemary and mix together.
3. Heat the oven to 180C/350F/gas mark 4. Grease a large baking sheet and put out a small bowl of sieved icing sugar. Wet your hands, take up pcs of the mix and form into balls the size of large marbles, dipping one side of each ball into the icing sugar. Then place the balls on the baking sheet, sugar side up and well spaced out as they spread quite a lot. You will prpbably have to cook them in two batches.
4. Bake in the centre of the oven for 10-12 min till very pale brown.
5. Ease the biscuits off the baking sheet carefully with a palette knife and cold on a rack.