Elizabethean Lemon Cakes
Elizabethean Lemon Cakes
Falling somewhere between cakes and cookies, these chewy lemon delights are both addictive and easy to make. They have an elegant simplicity and a delicate sweetness that renders them the ideal companions for afternoon tea, whether in London or King’s Landing. -A Feast of Ice and Fire
Servings
36
Ingredients
- 2½ cup fl our, plus more as needed
- 6 tablespoon unsalted butter
- 1½ teaspoon milk
- grated zest from 2 lemons
- 1 egg
- ¹⁄³ cup confectioners’ sugar
- 2 egg yolks
- 2 cup granulated sugar
Directions
- Preheat the oven to 350°F and grease a large baking sheet.
- In a large bowl, combine the fl our and granulated sugar.
- Cut in the butter, then add the zest and the whole egg and yolks. Mix thoroughly, adding more flour as needed, until the dough is no longer sticky and can be easily shaped by hand.
- Roll the dough into balls about 1 inch across and place them on the prepared bakingsheet at least 2 inches apart, giving them room to spread as they bake.
- Bake for 15 minutes, until the tops are just slightly golden. Allow the cakes to cool for a minute before moving them to a cooling rack.
- Mix the confectioners’ sugar and milk to a smooth consistency. Once the cakes have cooled, use a spoon to drizzle the icing over the cookies.