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.
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.