Easter Lemon Cookies
Ingredients
Makes 12
125 g (4 oz) margarine
6 tbsp Hermesetas Granulated
1egg, beaten
175 g (6 oz) plain flour
½ tsp salt
½ tsp bicarbonate of soda
Grated rind of
1 lemon
75 g (3 oz) raisins
Preparation
Preheat the oven to 190º C (375º F, Gas Mark 5).
Beat the margarine and the Hermesetas Granulated together until light and fluffy. Beat the egg and lemon rind.
Add flour, salt and bicarbonate of soda and mix well. Add the raisins and stir together. Divide into twelve equal portions and roll in a ball.
Place on the baking sheets and flatten slightly with a fork.
Cook for 8–10 minutes, until golden brown. Leave to cool for 2–3 minutes on the tray before lifting off and cooling on a wire rack.
| kJ | kcal | Carbohyd.g | Fat | |
| Recipe | 7'536 | 1'800 | 204.0 | 108.0 |
| Portion | 628 | 150 | 17.0 | 9.0 |