Lemon Crinkle Cookies

Ingredients (approx. 24 cookies)

• 170g flour
• 110g sugar
• 50g melted butter
• 1 tsp baking powder
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 eggs
• 100g Cavendish & Harvey Sour Lemon Drops
• 100g powdered sugar

Preparation

• Mix sugar, lemon zest, lemon juice, vanilla extract, melted butter and eggs well in a bowl.
• Then mix in the flour and baking powder and add the chopped Sour Lemon Drops. Chill the cookie dough in the refrigerator for at least 3 hours or overnight.
• Put the powdered sugar in a bowl, form the cooled cookie dough into small balls, then roll in powdered sugar.
• Place the dough balls on a baking tray lined with baking paper at a distance and bake in the oven at 180 degrees Celsius for 8-10 minutes. Then let the cookies cool down and enjoy them with a cup of tea.