Name: Lemon Yolk Cookies with White Chocolate
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 20 servings
Ingredients: 2 egg yolks; 1/3 tsp salt; 1 tsp vanilla sugar; 80 g icing sugar; 90 ml vegetable oil; Finely grated zest of 1 lemon; 30 g cornflour; 180–200 g plain flour; 1 tsp baking powder; Granulated sugar, for coating; Icing sugar, for coating; 80 g white chocolate; Desiccated coconut, for decorating

Method

18 steps

Preheat the oven to 180°C (350°F), conventional heat.
Line a baking tray with baking paper.
Mix the egg yolks, salt, vanilla sugar and icing sugar until smooth.
Add the vegetable oil and lemon zest.
Mix in the cornflour.
Combine 180 g flour with the baking powder.
Add the flour gradually until a soft, workable dough forms, using the remaining flour only if needed.
Divide the dough into small portions.
Roll each portion into a short rope.
Fold or twist the ropes into decorative shapes.
Roll half of the cookies in granulated sugar and the other half in icing sugar.
Arrange on the prepared baking tray.
Bake for approximately 15 minutes, until set and only lightly coloured.
Leave to cool completely.
Melt the white chocolate gently.
Dip the ends or edges of each cookie in the chocolate.
Finish with coconut or additional icing sugar.
Leave until the chocolate has set.