Lemon Icebox Rounds Recipe

Lemon Icebox Rounds Recipe

Ingredients

• 1/4 tsp salt
• 2 tsp finely grated lemon zest
• 90g demerara sugar or yellow sugar
• 310g flour, sifted
• 1/2 tsp vanilla extract
• 55g, plus 2 tbsp icing sugar, sifted
• 1 hard boiled egg’s yolk
• 1 large egg yolk
• 55g, plus 2 tbsp unsalted butter, room temperature Method

Method

1. Beat the butter and icing sugar together until smooth
2. Push the hard-boiled egg yolk through a sieve and stir the raw egg yolk, lemon and vanilla into it
3. Add this to the butter mixture and stir until blended
4. Add the flour and salt to the butter mixture and stir until blended
5. Shape the dough into logs that are an inch across and wrap in plastic wrap
6. Chill until firm, about 2 hours
7. Preheat the oven to 180°C and line 2 baking trays with parchment paper
8. Pour the demerara sugar onto a plate
9. Unwrap the cookie logs and roll them in the sugar to coat
10. Slice the cookies about 1/4-inch thick and place on the baking trays, leaving a 1/2-inch between them
11. Bake the cookies for about 15 minutes, until lightly browned on the bottoms
12. Cool the cookies on the tray and then store in an airtight container
13. The cookies will keep for up to 4 days in an airtight container

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