Limitless Luxe Recipes

Rosemary & Poppy Seed Friands

By Safia Shakarchi @dearsafia, inspired by our Sagewood & Seagrass scented candles.

INGREDIENTS

Makes 12

• 200g unsalted butter, room temperature
• 6 egg whites (approx. 180g)
• 190g icing sugar, sifted
• 80g plain flour
• 150g ground almonds
• Zest of 1 orange
• 1 tbsp poppy seeds
• 2 sprigs rosemary, finely chopped plus extra to decorate

METHOD

1. Preheat the oven to 190°C / 180°C fan, and lightly grease a deep 12-hole muffin tray.


2. Start by gently melting the butter in a small saucepan over a low heat. Once melted, add in the chopped rosemary and remove from the heat. Set aside to infuse until cooled completely.


3. Meanwhile, in a medium sized mixing bowl, sift together the flour and icing sugar, and combine together with the ground almonds, poppy seeds and salt.


4. In the bowl of a stand mixer or using an electric whisk, whisk the egg whites until stiff peaks form — they should be white and fluffy and hold their shape well.


5. Gently fold the egg whites into the dry ingredients with a spatula, being careful not to knock too much air out. Then, pour in the cooled melted butter and fold again. It should come together into a smooth, thick batter.


6. Divide the batter evenly into the muffin tray and bake in the oven for 15-20 minutes, or until golden at the edges and a skewer inserted in the centre comes out clean.


7. Remove from the oven and allow to cool in the tin for 5 minutes, before turning out onto a wire rack to cool completely. Serve with some rosemary sprinkled on top, if you like.