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Lemon MeltawaysThese lemon cookies are so tender that they seem to melt in your mouth.


serves totaltime preptime chillingtime cookingtime
20 pieces 1 hour
20 minutes
20 minutes 30 minutes 30 minutes



{tab Ingredients}

  • 125 grams Butter
  • 25 grams Icing Sugar
  • ½ medium Lemon, grated rind
  • 125 grams Plain Flour
  • Apricot Jam, sieved


  • 2 tablespoons Icing Sugar
  • 2 teaspoons Lemon Juice, approx

{tab Instructions}

  1. Grease two baking trays.
  2. In a deep bowl, beat butter with wooden spoon until creamy, add the sifted icing sugar and continue to beating until the mixture is pale and fluffy.
  3. Stir in the lemon rind and flour to give a soft dough.
  4. Spoon the mixture into a forcing bag, fitted with a medium star vegetable nozzle, and pipe out about 20 shell shapes, a little apart from each other.
  5. Chill for 30 minutes in the fridge.
  6. Bake in the centre of a pre-heated oven at 160˚C for about 25 minutes or until lightly browned.
  7. For the glaze blend the sifted icing sugar with enough lemon juice to give a coating consistency.
  8. Leave the baked biscuits on the baking trays, brush them with soft sieved jam and then with lemon glaze.
  9. Return the biscuits to the oven for a further 5 minutes, then set them on a wire rack to cool and crisp.


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