Mix together the icing sugar and margarine until smooth and fluffy, add the lemon juice and mix until just combined. Lemon Buttercreamģ60g (12.7 ounces) or 1 1/2 cups butter or margarineġkg (2.2 pounds) or 7 1/2 cups icing sugar Spread evenly into 3 baking trays lined with non-stick baking paper and sprinkle with frozen blueberries. Add the flour and baking powder and fold until just combined. Whip until smooth and really well combined. Place the margarine, icing sugar, eggs, almond meal, vanilla essence and lemon rind into a bowl. Preheat the oven to 180C (356 degrees Fahrenheit).
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