Murray River Brétles

Margaret Goddard

½ cup butter
¼ cup sugar
1 egg
grated rind of one lemon and one orange
vanilla extract
1 cup ‘dry’ stewed plums/rhubarb (very lightly cooked without much liquid)
1-1 ½ cups of sifted plain flour
1 tbsp lemon juice
½-1 cup finely chopped almonds (enough to coat the biscuits)

Separate egg and keep both yolk and white.
Cream butter and sugar.
Stir in the egg yolk, grated rind, a few drops of vanilla and stewed plums/rhubarb.
Beat well.
Add sifted plain flour (dough should be dry and firm) and lemon juice.
Cover and stand in cold place till firm.
Roll into balls, dip into beaten egg white and toss in chopped almonds.
Bake in moderate (180C) oven for 30 minutes.