We baked these cookies while my parents and Niki were here. Based on the original recipe which calls for eggs, we decided to use the cooking oil alternative. Also, as I had made the lemon juice concentrate earlier that week, we used that juice. The result was a very lemony, sweet melt-in-the mouth crackers, which were a big hit.
125 grams All purpose flour
1/2 teaspoon Baking powder
pinch of Salt
70 grams cold Butter cut into small cubes
60 grams Powdered sugar or superfine Castor sugar
3 tablespoons sunflower oil
1 tablespoon grated Lemon rind
3 table spoons Lemon juice concentrate.
Alternatively, mix icing sugar and 2 tablespoons of lemon juice and use it.
Line baking trays with non-stick baking sheets.
Sift flour and baking powder. In a mixing bowl, add salt to the sifted flour and slowly rub in the butter with tips of your fingers. The dough should resemble bread crumbs.
Stir in sugar, lemon rind and oil to form a soft but not sticky dough.
Divide dough into about 20 portions.
Roll them into ribbon like ropes of about an inch long.
Pre heat oven to 190 deg. C.
Place lemon ribbons on the prepared tray and bake for 15 minutes.
Take out and cool.
While still warm brush on top of crackers the topping.
When completely cool, transfer to airtight cookie jars.
Enjoy with your cup of tea just as we did :)