Ingredients
- 4 Egg Yolks
- 155g Castor Sugar
- 160g Unsalted butter
- 220g Lupin Flour
- 1 Tbsp Baking Powder
Method
Cream 3 egg yolks and castor sugar in mixing bowl until pale and creamy.
Add butter (room temperature) to egg and sugar mix.
Sieve flour and baking powder to mix and combine soft dough.
Roll into 5cm thick sausage shape using greaseproof paper and allow to rest for 30 mins.
Slice approx. 1 1/2 cm and place into greased ramekin.
Add pinch of salt to the last remaining egg yolk and glaze the mix in rings.
Place in oven at 180c for 10-12 minutes.