What you will need:
250ml castor sugar
30ml lemon zest
5ml baking powder
2ml bicarbonate of soda
15ml chopped fresh lemon thyme
160ml Morgenster Lemon Enhanced Extra Virgin Olive Oil
2ml almond essence
30ml fresh lemon juice
extra castor sugar for topping
How to prepare:
In the bowl of a mixer, combine the sugar and lemon zest.
Rub the zest into the sugar until evenly moistened and aromatic.
Set aside to infuse for a few minutes.
Sift the flour, baking powder, bicarbonate of soda and salt. Add the thyme and set aside.
Combine the olive oil, eggs, essence and lemon juice and whisk well.
Add the lemon-sugar mixture. Beat for 3 to 5 minutes until thick.
Add the dry ingredients and beat until just combined.
Cover and refrigerate for at least 1 hour.
Preheat the oven to 180’C. Line a baking sheet with non-stick baking paper.
For each cookie, roll spoonfuls of the mixture, which is quite soft, into balls and place on to prepared baking sheets.
Butter the bottom of a glass and dip the glass in the extra castor sugar.
Press each cookie with the sugared glass to flatten slightly.
Bake for 10 to 12 minutes until cookies have puffed up slightly but still look pale.
Cool on the baking tray.
Click here to download the recipe in pdf format.
Recipe supplied by The Star, Angela Day.