Ingredients

• 2 cups boiling water
• 4 Lipton's Cinnamon & Apple tea bags
• 1 cup sugar
• 100 grams butter
• 1¼ cups fine semolina
• 2 tablespoons raisins
• 2 tablespoons sliced almonds, toasted
• about 12 whole almonds, split in half
• icing sugar

Method

1. In a saucepan, bring the tea bags to the boil. Simmer for 2 minutes before removing the tea bags and stirring in the sugar. Stir until dissolved.
2. In a saucepan melt 75 grams of the butter and add the semolina. Cook over a medium heat for 2-3 minutes until the semolina has browned lightly. Add the raisins and toasted almonds and stir well.
3. Gradually pour in the apple and cinnamon syrup, stirring constantly until all the syrup has been absorbed and the mixture becomes very thick. Stir in the remaining butter.
4. Spread the mixture onto a well-greased and lined baking tray - mix should be 2cm thick. Cool for 5 minutes, then cut into 5cm circles and place a split almond half on top of each circle.
5. Sprinkle with sifted icing sugar and, if wished, flash under a hot grill until the icing sugar just begins to melt and the almonds are slightly browned. Serve warm.