Lemon Crinkle Cookies

Ingredients
INGREDIENTS
150g caster sugar
zest of 2 lemons
70g  butter
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
2 medium eggs, room temperature
2 tbsp lemon juice (freshly squeezed)
240g plain gluten free flour blend (Doves Farm Free)

1 tsp baking powder

For rolling

100g granulated sugar

90g icing sugar

Method

Add the sugar to a large bowl, and zest the lemons over the sugar. Combine well the sugar and zest.

Melt the butter, and add to the lemon sugar. Also add the vanilla, and whisk to combine. Add the eggs, and continue to whisk. Next, add the lemon juice.

Mix the flour and baking powder, and add to the wet ingredients, using a spatula until a smooth consistency is achieved. The mixture will look like a batter at this stage. Chill in the fridge for 2 hours (or even overnight). This will firm up the dough to a consistency that can be rolled.

Preheat the oven to 180ºC and line 2 large baking sheets with parchment/baking paper.

Each cookie is made by taking 1 tablespoon of dough, and forming it into a ball. Roll first in granulated sugar, then icing sugar until the dough has been cover. If the dough is sticky, coat hands in icing sugar. 

Place the cookies on the lined baking sheets, about 5cm apart. Bake for 8-10 minutes, on the middle shelf. The cookies are done when the cracks no longer look wet or shiny. The cookies will be very soft and delicate immediately out of the oven. Allow them to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.