Friands

This is an easy recipe for these little almond cakes that are such a popular with-coffee cafe treat in Australia and New Zealand (and I'd be interested to hear if their popularity has spread to other countries). We probably stole the idea from the French.

David Herbert keeps his ingredients to the minimum necessary and his instructions are clear and concise. My only quibble about this recipe is that it could be emphasised that the melted butter should be allowed to cool to room-temperature or luke-warm before it's added to the other ingredients. Of course if DH's method is followed to the letter the butter will be at room temperature at the right time, but if you're someone who's used to playing fast and loose with recipe instructions (like me) you should take note. It would also have been useful to be reminded that friands are best served at room-temperature - never hot.

I have used this recipe twice now and shall do so again.