Lemon crinkles

These lemon crinkles are perfect if you love lemon dessert. They are soft, chevvy, coated in confectioners sugar and they melt in your mouth.  Lemon crinkles are easy to make and simply sensational. We highly recommend using fresh lemon, to enhance flavour and smell. If you want your lemon crinkles looking bit more yellow, feel free to add few drops of food colouring to your dough.

Crinkles are nice and soft for four days, but they can last up to one week in air tight container.

20 crinkles

Ingredients

100g soft butter

1 egg

Juice from 1 lemon and zest from 1 lemon

120g caster sugar

300g all-purpose flour

6g baking powder – 1 teaspoon

Icing sugar and caster sugar for rolling the balls

Few drops of yellow food colouring 

Directions

1. In a bowl of standing mixer combine 100g soft butter and 1 egg. Beat for s few seconds.

2. Add lemon juice and lemon zest. Beat again.

3.  Add 120g caster sugar, 300g all-purpose flour, 1 teaspoon baking powder. Beat again.

Add few drops of food colouring. Beat until combined.

4.  Cover with a foil and put into the fridge for 30 mins. 

Preheat oven to 180 degrees.

5. Make balls – each should be around 25g.

6. Roll each ball first in caster sugar, then in icing sugar.

Bake for 13 mins.