Italian Lemon Cookies
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Italian Lemon Cookies
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 egg
- 100 grams sugar
- 260 grams plain flour
- 100 grams sunflower oil
- 1 tsp baking powder
- 1 lemon
- icing sugar
Instructions
- Lemon cookies are best mixed using a kitchen aid. If you don’t have one, you can also dig in with your hands!
- To make the lemon cookies, add 260g plain flour to a mixing bowl along with 100g of sugar.
- Grate the lemon skin and add this as well, then squeeze all of the juice from the same lemon and mix it in.
- Next, add the baking powder, one egg and 100g sunflower oil.
- Using the Kitchen Aid, mix the ingredients well, until it forms into small crumbly chunks. Use a slow speed first and then turn it up just slightly.
- Put the chunks onto a wooden board and gently knead them until they join together. The parts that crumble away can just be stuck back on as the oils from your hands will help everything come together.
- Pre-heat your oven to 180 dgerees celcius in preparation to bake the lemon cookies and line a flat biscuit tray with baking paper.
- Then, break away small chunks of the mixture, rolling each one in your hands to form a small ball.
- Put each ball on to the tray, lining them up so there is enough space between each one for them to grow slightly without touching.
- Place the tray into the oven for 20 minutes at 180 degrees celcius.
- Once the lemon cookies are ready, remove them from the oven and let them cool for 10 minutes.
- Dust icing sugar over the top and serve.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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