Little lemon-tons

• butter↗175g g

  softened

• caster sugar↗140g g
• self-raising flour↗140g g
• ground almond↗50g g
• baking powder↗½ tsp tsp
• large eggs↗2
• vanilla extract↗1 tsp tsp
• juice 3 lemons

  zest of 2

• granulated sugar↗200g g

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm strips over the base). Beat the butter, caster sugar, flour, almonds, baking powder, eggs, vanilla and the lemon zest and juice from ½ lemon with an electric whisk until smooth. Scrape into the tin and bake for 25-30 mins until a skewer poked in comes out clean. Let cool.

2. 2

   Turn out onto a wire rack, trim edges and slice into 16 squares. Tip the granulated sugar onto a plate. Pour remaining lemon juice into another shallow dish. Very, very quickly, dip all sides of the cake squares, one-by-one, into the juice, then quickly in the sugar. Sit on a wire rack to set and crisp.