100g caster sugar
100g SR flour
1 tblsp cold water
The zest of 1 lemon
A few sprigs of thyme, rinsed, dried and leaves selected
The juice of half lemon
75g icing sugar, sifted
Pre heat oven 160 C (Gas3).
Oil & line baking tin – if manufacturer recommends it. (My one does not need it!).
In a bowl, combine eggs, butter, sugar, flour, baking powder, water, lemon zest & thyme leaves. Beat with electric whisk until light, creamy & of a dropping consistency.
Spoon into moulds & bake until well risen & golden for approx 20mins. Turn out onto a wire tray.
To make icing, blend lemon juice into sugar gradually until of a drizzling consistency. Spoon into a small freezer bag, snip the corner & drizzle over sponges.