Makes 40

These are delicious tiny cakes, bursting with flavour. They also stay fresh for a few days.
If you are using silicone moulds, no need to prep them in any way. If you are using anything else, brush the moulds with melted butter and dust with a little flour, keep in the fridge until needed.

Ingredients:

  • 55g unsalted butter
  • 50g plain flour
  • 100g ground almonds
  • 50g desiccated coconut
  • 1/2 tablespoon of rose water
  • 20g roughly chopped pistachios
  • 150g icing sugar
  • 5 egg whites
  • 20 raspberries, halved

Method

Melt the butter in a pan and simmer gently until the butter has turned nutty brown, strain and leave to cool
Combine the flour, sugar, nuts and coconut in a bowl
Add the butter and rose water
Mix in the egg whites
Leave in the fridge for a couple of hours
Preheat the oven to 180C
Spoon the mixture in the moulds and top with the raspberries, pushing them into the batter
Bake in the preheated oven for 15-18 minutes, until cooked all the way through and golden
Leave to cool slightly, remove from the tin and make another batch
For best results, serve warm

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