Lemon cookies

Makes 36, depending on size

 

5 tablespoons lemon oil

2 tablespoons lemon juice

1 large egg

1 teaspoon lemon essence

1/2 cup lemon sugar

1 cup lemon self raising flour

1/2 cup candied lemon peel

 

Preheat oven to 170oC.  Spray 2 baking sheets.  Mix all together, form grape-size balls and place on baking sheets (not too close, they do spread).  Bake for 12 minutes.  Let cool.

Recipe and photo:  Alma Pretorius

LEMON INFUSED SUGAR

 

2 cups white granulated sugar

2 fresh lemons

 

Wash and dry lemons.  Using a micro zester, grate the peel.  Add sugar and peel to processor and chop fine.  Keep in closed container overnight.

 

LEMON INFUSED OIL

 

1/2 cup sunflower oil (or olive oil)

2 fresh lemons

 

Wash and dry lemons.  Using a micro zester, grate the peel.  In small saucepan, add oil and peel and on low heat, simmer for few minutes.  Keep in glass jar overnight.

 

LEMON INFUSED FLOUR

 

1 cup self raising flour (cake flour)

1 fresh lemon

 

Scrub lemon, grate the peel.  Stir into the flour, keep in jar overnight.

 

CANDIED LEMON PEEL

 

2 fresh lemons

1 and 1/2 cup water

1 and 1/2 cup white sugar

Extra fine granulated sugar to roll in

 

With potato peeler, peel only the yellow part of the lemon skin.  Not the white.  Cut into strips or smaller pieces.  In small saucepan on stove, add the water and lemon peels – boil for 5 minutes.  Remove the peels, add the sugar to the water – wait till it reaches boil point, add the peels and boil for another 10 minutes.  Drain the peels (use the lemon syrup as below) and roll them into the fine sugar.  (I’ve rolled mine into some of the lemon sugar I’ve made).  Let cool.