These are so moreish. They are light and chewy with a hint of lemony citrus. Yum.
Ingredients
90g butter, softened
1cup raw sugar
1cup almond meal
1cup plain flour
1/2tsp baking powder
2tbs finely grated lemon rind
1tsp vanilla extract
1/4 cup lemon juice
Icing sugar, for dusting
Method
1/ Preheat oven to 160. Place the butter and sugar in an electric mixer and beat for 5 minutes or until pale
2/ Add the almond meal, flour, baking powder, lemon rind, vanilla, and lemon juice and beat for a further 1-2 minutes
3/ Roll the dough out between two sheets of baking paper to 5mm thick and refrigerate for 30 minutes
4/ Using an 8.5 fluted cookie cutter cut 12 rounds from the dough. Cut a round from the centre of the cookies and discard
5/ Place on baking tray and bake 10-12 minutes or until golden. Allow to cool and dust with icing sugar
These would make beautiful gifts, Christmas decorations or wedding bomboniere
Adapted from Donna Hay Magazine issue 60
Ingredients
90g butter, softened
1cup raw sugar
1cup almond meal
1cup plain flour
1/2tsp baking powder
2tbs finely grated lemon rind
1tsp vanilla extract
1/4 cup lemon juice
Icing sugar, for dusting
Method
1/ Preheat oven to 160. Place the butter and sugar in an electric mixer and beat for 5 minutes or until pale
2/ Add the almond meal, flour, baking powder, lemon rind, vanilla, and lemon juice and beat for a further 1-2 minutes
3/ Roll the dough out between two sheets of baking paper to 5mm thick and refrigerate for 30 minutes
4/ Using an 8.5 fluted cookie cutter cut 12 rounds from the dough. Cut a round from the centre of the cookies and discard
5/ Place on baking tray and bake 10-12 minutes or until golden. Allow to cool and dust with icing sugar
These would make beautiful gifts, Christmas decorations or wedding bomboniere
Adapted from Donna Hay Magazine issue 60
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