Lemon Crinkles

Lemon crinkles

1 egg

1 egg yolk

120 g caster sugar

1 teaspoon of baking soda (or chemical yeast again if you do not have one but the baking soda is top with all that is acidic)

100 g melted butter

1 big lemon

260 g flour

1 pinch of salt

1 cup icing sugar

Start by whipping together the egg, egg yolk and sugar. The set must double in size.

Add the melted butter without stop whipping.

Add zests to the preparation. Take a maximum of zest,

In another container, mix together flour, baking powder, baking soda and salt.

Add to the preparation.

Finish by squeezing the lemon and adding its juice to the dough.

Place the dough in the refrigerator for 2 hours to harden.

Preheat the oven to 180 ° C.

Form balls the size of a walnut 23g each and roll them in icing sugar.

Place the balls of dough on a baking sheet covered with baking paper or a silpat.

sprinkled some more icing sugar so that the crackle is better afterwards.

Bake for 11 minutes at 180 ° C

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