Belgian tea cakes

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by , 05-15-2011 at 06:53 AM (533 Views)
Ok...here's the recipe - I cut it out of a magazine years ago and it's become a family favourite. It's not a huge, thick cake so if you're a generous server bake two. 1 cake is supposed to serve 6.

All measurements and temperatures are METRIC so if you need to convert check on a conversion chart before you start (there's plenty on the internet). Real butter is the go with this...not soft spread stuff or margarine.

Belgian Lemon Teacake

1 cup self raising flour
1/2 cup caster sugar
60g butter
1 egg lightly beaten

1/4 cup lemon juice (use fresh)
1/2 cup sugar
1 egg lightly beaten
60g butter chopped

Preheat oven to moderate (about 180 degrees C) Brush a 17cm shallow round tin with butter or oil and line the bottom with baking paper.
Sift self-raising flour into bowl, add sugar and stir well to combine. Add butter and rub into mix with fingers, 'til it looks like crumbs. Make a well in the mixture and stir in your egg. You should now have a soft dough (don't overmix or knead). Press two thirds of the dough into the tin. You should have 1/3 left - set this aside and make the filling.
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