Eerily Crumbly Citrus Cookies
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter
- 0.5 ½ cup oil
- 0.5 ½ cup sugar
- 0.5 ½ cup milk
- 1 lemon (juice it)
- 0.5 ½ cup corn grits, finer
- 2 teaspoons orange (s) - peel, grated
- 2 teaspoons baking soda
- 2 ¾ cup / s flour, (maybe more as needed)
- Syrup for dipping:
- 1 cup sugar
- 1 teaspoon honey
- 0.5 ½ cup water
- 1 teaspoon lemon (s) - zest, grated
Print Recipe
Pin Recipe Instructions
- One cup equals 250ml
- Preheat the oven to 180 ° C.
- Mix all the ingredients together well with a mixer and add the flour. Knead everything into a soft dough.
- Shape the dough into a walnut-sized ball and place on baking paper. The cookies will be a bit bigger, but not much.
- Bake for about 20 minutes or until the bottom of the cookies is lightly brown. Place on a rack to cool down. Make the syrup as follows:
- Heat the syrup ingredients together until they boil, stirring often.
- When the cookies have cooled down, always place three cookies in the syrup, turning them over so that they are covered all over with the syrup. Then take out and drain. Repeat the procedure with the other cookies.
- Although the cookies are dipped in the syrup, they are by no means sticky. The syrup is very thin and the cookies should only be turned once in it, just let them steep for a few seconds. Then immediately on the grid to drain. No sticky matter and easy to stack in cans of parchment paper!
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