250g butter
1/2 cup caster sugar
2 tspns. grated lemon rind
2 & 1/2 cups plain flour
1 egg white
60g slivered almonds
2 tbspns. sugar extra.
Method: Cream butter, caster sugar and lemon rind, until light and fluffy. Fold in sifted flour. Beat egg-white until soft peaks form, gradually fold into creamed mixture. Place into greased 7 in. x 11 in. lamington tin, spread evenly with spatula. Sprinkle with sugar and almonds. Bake in moderate oven 3/4 hour. Cut while hot. Cool in tin.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.143.
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