Lemon Cookies

This is a adapted from a Botswanian recipe and uses condensed milk in the cookie dough.. So very light and melt in the mouth, these lemon biscuits are quick to make and very easy to eat!

I know biscuits are readily available in most places but there is something nice about a homemade cookie and the wait for them to cool down. They make the house smell delicious too!

Ingredients:    (Makes 36)

100g caster sugar
225g butter, softened
200ml condensed milk
zest and juice of 2 large lemons
350g plain flour
2 tsp. baking powder
pinch of salt
icing sugar to finish

Method:

Cream together the butter and the sugar until light and fluffy. Add the condensed milk gradually incorporating into the mix. Then add the lemon zest and juice and stir in. Sift the flour, baking powder and salt and add to the wet ingredients. Combine the two to get a soft dough.

Set the oven to 170 C (160 C for fan oven) and line a couple of baking sheets with greaseproof paper. Taking a small amount of dough, make a 1 inch ball, place it on the baking paper and press a fork in the top to flatten slightly. Continue, leaving a little space in between each ball.

Put in the oven for 12 minutes, or until just starting to colour (you want them a light colour). Cool on a wire rack and when completely cool, dust with icing sugar. Delicate and light, these lemon cookies are lovely.