Description:
Cooks note: 5 star! Had no almonds, so sugar was increased to 100g for topping. Used a round 24cm diameter x 2 inch deep pyrex pie dish. We ate the first batch warm... delish! With the added sugar in the topping, the extra icing sugar is not necessary.

Ingredients:
Base:
150g butter
100g castor sugar
grated rind of one lemon
1 large egg, beaten
250g flour

Filling:
4 large eggs
180ml sugar
125ml freshly squeezed lemon juice
12.5ml cornflour
25ml water

Topping:
100g butter
200g flour
50g ground almonds

Directions:
Base:
Cream butter, castor sugar and lemon rind until light and creamy. Beat in egg. Gradually work in flour until mixture forms a firm dough. Press dough into a deep, greased 20 x 20cm square cake tin. Back at 180°C for 12 - 15 minutes or until golden brown.

Filling:
Whisk eggs and sugar until pale and thick. Gradually beat in lemon juice. Pour into saucepan. Mix cornflour with water and add to mixture. Stir over heat until mixture boils and thickens. Spoon filling evenly over baked crust.

Topping:
Rub butter into flour until mixture resembles course breadcrumbs. Stir in sugar and almonds. sprinkle over filling. Bake at 180°C a further 15 minutes until topping is golden brown. Remove from oven and leave in tin to cool. Sift icing sugar over biscuits. Cut into bars.

Description:
Cook's note: Firm favourite with all, very more-ish. An easy recipe that makes loads of biscuits if you make them small. Larger biscuits tend to be chewier. This recipe is my one Christmas essential, but we do enjoy it year-round.

Ingredients:
125g soft butter (1 cup)
200ml sugar (1 cup)
1 egg, beaten
50ml syrup (3 1/2 tablespoons)
750ml flour (3 cups)
5ml bicarb. (1 tsp baking soda)
2ml salt (pinch)
5ml ground cinamon (1 tsp)
10ml ground mixed spice (2 tsp)
cloves - I use half a teaspoon of ground cloves in the mix, but this is whole cloves

Directions:
Cream butter, sugar, egg and syrup.
Sift dry ingredients and add.
Mix into a ball, pinch off pieces and place on greased baking sheet.
Bake at 180°C for 12 minutes or until lightly browned.
Store in airtight container for a day or two for flavour to develop.