Recipe by Fauve
My grandmother's recipe. These cookies have always been wonderful treats for family and visitors alike. I like to make an extra-large batch, setting aside a good portion of the cookies; then I place them in the freezer for future use.
Top Review by s'kat
These cookies remind me of the so-called 'tea biscuit'. Slightly dry and crisp, they beg to be taken with afternoon tea (or morning coffee). I must have measured mine out a bit smaller than teaspoons, as I ended up with 64 cookies- they cooked in 5 and a half minutes. Quite good, and as suggested, I have saved the remainder in the freezer.
- 2 cups plain flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 large eggs
- 3⁄4 cup sugar
- 2⁄3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon, zest
- additional sugar (for topping)
Directions See How It's Made
- Sift together flour, baking powder and salt.
- Whisk eggs in a large bowl until frothy.
- Add sugar, oil, vanilla and lemon zest; mix well.
- Stir the dry ingredients into egg mixture till well blended.
- Chill, covered for 30 minutes or more.
- Drop cookie dough by teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Dip bottom of a flat-bottomed glass with water and dip glass into additional sugar.
- Press top of each cookie gently with the glass to flatten.
- Repeat with water and dipping in sugar for each cookie.
- Bake in 400° oven till cookies are lightly browned.
- Cool for 2 minutes on baking sheets.
- Then cool completely on wire racks.
- Store in airtight containers.