An author’s life (part 3) : country baking through the seasons – oh, and writing of course!

My favourite Spring bake

So, if you’ve been following my seasonal series on using my lunch break from my laptop to bake something delicious and comforting, you’ll know that my Spring bake is often my almond macaroons, so easy to make (one bowl) and so moreish, just like the chewy ginger flapjacks I like to make in the winter (Scroll down for that one!) …

Almond macaroons the easy way

Makes about 12

You’ll need:

75gm ground almonds

2 level tsp rice flour (or ground rice)

100gm caster sugar

1 egg, lightly beaten

A few drops of almond extract

Split almonds for decoration

Heat the oven to 160 degrees C

Line a tray with greased baking paper. Mix the sugar, almonds, flour, almond extract and lightly beaten egg. It should feel slightly sticky. Shape the mix into walnut sized balls with damp hands (about 1-2 tsp each) and place on the lined tray. Press lightly and decorate with split almonds (one on each is probably enough). Bake for 10-15 minutes until pale gold with slightly crisp edges but soft in the centre. Cool on a wire cooling rack.

These freeze really well, but you’ll probably need to bake two (or more) batches as they’re too scrumptious not to eat straight away!

More recipes in …

The Old Rectory: Escape to a Country Kitchen at

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