Cookies, Orange Crisps

INGREDIENTS

• ¼ cup softened butter
• ¾ cup sugar, granulated or caster
• 2 cups all purpose flour, sifted
• 2 tsp baking powder if using self-rising flour, do not add baking powder
• ⅓ cup candied peel, orange, lemon or lime or substitute zest of one orange, lemon or lime
• ¼ cup syrup from candied peel or substitute juice from 1 lemon, 1 lime or ½ orange
• 1 large egg separate yolk and egg white
• ½ cup sugar, granulated or caster for dredging

DIRECTIONS

0. Preheat oven to 375 F / 190 C & Grease two baking sheets

1. Beat butter and sugar until fluffy and light in color

2. Add all purpose flour and baking powder, sifted (alternatively add sifted self rising flour)

3. Add candied citrus peel and syrup (or zest and juice)

4. Add the egg yolk (reserve the white in a bowl or ramekin for dredging)

5. Mix thoroughly and until it forms a thick paste. It will have a sandy texture for a while but keep mixing until the dough is sticky and holds together

6. Knead until it holds together in one ball

7. On a lightly floured surface and with a floured rolling pin, out to just under ¼ inch (½ cm)

8. Cut into 2½ inch (6 cm) round cookies (size of a biscuit/scone cutter)

9. Take extra dough and roll out again to cut more cookies out, until dough is used

10. Coat the top of the cut, raw cookie dough with the egg white (brush with pastry brush or dip carefully to only cover the top)

11. Fling the cookie, egg white side down, into the sugar dredge, to embed the sugar into the top of the cookie. Rub the cookie around in the sugar lightly to ensure the top is fully coated with sugar

12. Place on greased baking sheets, with at least ½ inch (1 cm) in between each cookie

13. Once all the cookies are on the baking sheets, bake for 10 minutes until slightly golden edges appear. The top will remain pale

14. Remove them from the oven. Keep the cookies undisturbed on the baking trays and allow them to rest 5 minutes

15. Place them on a wire rack to cool to room temperature