Lemon Crackle Cookies Recipe
Lemon Crackle Cookies Recipe
I rip a LOT of Donna Hay’s recipes out of the magazine that comes with the Sunday Morning Herald. I think she reserves some of her best ones just for that purpose and then shares them…for…free! And this one has topped the list in our house, and especially with my lemon loving husband. And given I don’t consume a whole lot of sweet things in general I surprised myself by eating 2 in a row and sneaking a third one just before I was about to head to bed. I went into the kitchen for a glass of water and couldn’t resist having just one more, they were that good. Such a simple recipe too – a handful of ingredients mixed with whipped egg whites gives you a super crunchy on the outside biscuit with a chewy middle, almost meringue-like with just a hint of lemon.
I put these on my blog and did get a comment that they are not fat-free and yes there is a certain amount of fat in almonds. But come on, there is no butter, no oil or even egg yolks which is what I was referring to. Sheesh people.
These cookies are a Donna Hay recipe, ripped out of the Sunday newspaper magazine a few weeks ago as a “must-make”. If you love a simple recipe and love a hint of lemon you must make these too!
Ingredients
2 cups (240g) almond meal
1 cup (220g) caster sugar
1/4 tsp baking soda
1 tsp finely grated lemon rind
1 tbsp. lemon juice
2 egg whites
1 cup icing sugar
Method
Pre-heat oven to 160C/350F. Line a baking tray with non-stick baking paper.
Place the almond meal, caster sugar, baking soda, lemon rind and juice in a large bowl. Place the egg whites in a separate bowl and whisk to soft peaks. Gently fold the egg whites into the almond mixture until smooth.
Roll 1 tbsp. of mixture into a ball, repeat with the remaining mixture. Place the icing sugar in a small bowl and toss the dough balls into the icing sugar to coat.
Place on tray leaving 4cm between each to allow room for spreading. Bake for 14-16 minutes or until lightly browned and cooked through. Allow to cool slightly on trays before transferring to wire racks to cool completely. Makes 14.
Ingredients
- 2 cups (240g) almond meal
- 1 cup (220g) caster sugar
- 1/4 tsp baking soda
- 1 tsp finely grated lemon rind
- 1 tbsp. lemon juice
- 2 egg whites
- 1 cup icing sugar
Instructions
- Pre-heat oven to 160C/350F. Line a baking tray with non-stick baking paper.
- Place the almond meal, caster sugar, baking soda, lemon rind and juice in a large bowl. Place the egg whites in a separate bowl and whisk to soft peaks. Gently fold the egg whites into the almond mixture until smooth.
- Roll 1 tbsp. of mixture into a ball, repeat with the remaining mixture. Place the icing sugar in a small bowl and toss the dough balls into the icing sugar to coat.
- Place on tray leaving 4cm between each to allow room for spreading. Bake for 14-16 minutes or until lightly browned and cooked through. Allow to cool slightly on trays before transferring to wire racks to cool completely. Makes 14.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
