Cooking With Kitty #13

So, as Kitty and all you know I am a fiend for ice cream, so when I found this recipe I just have to give it a try. Kitty was suitable impressed. Ok, I will admit i took a bit of a detour with this recipe and instead of returning back to the fridge I just rolled into balls and squished on the tray. I’m a bit slack that way.

Lemon Wafers

Crispy lemon wafers, a refreshing accompaniment to ice cream or sorbets.


  • 1 egg
  • 100g (3½ oz) caster sugar
  • 75g (3 oz) unsalted butter, melted
  • Grated zest of 1 lemon (2 to 3 tsp)
  • Pinch of salt
  • 165g (5½ oz) plane flour
  • Pinch of baking powder


  • Beat the egg and sugar together in a mixing bowl and stir into the melted butter, lemon zest and salt.  Sift the dry ingredients together and stir into egg mixture.  Cover and refrigerate the dough for 30 minutes.
  • Divide the dough in half.  Roll each piece out between two sheets of cling film or parchment to less than 2mm (¼ in) thick.  Refrigerate to firm.  Pre-heat the oven to 200C (400F/Gas Mark 6) Peel the top sheet from the dough and turn upside down.  Peel off the second sheet.  Use 6¼ cm (2 ½ in) cooking cutter and place the cookies 4cm (1½ in) apart on the baking sheets.
  • Bake for six to eight minutes.  Remove from oven and lift the parchment to transfer the cookies to wire rack to cool.
  • When completely cool, store in an airtight container for five to seven days.

Makes 2 dozen.

© NopeNotPam

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