Small iced tarts filled with almond mixture – from my mother’s notebook.
Sieve the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Mix to a soft dough with the milk or water. Form the dough into a ball and rest it under the upturned bowl while you prepare the filling.
To make the filling, cream the butter with the sugar and beat in the egg and almond essence until smooth. Fold in the ground rice and almonds.