John Myers
Ingredients for 1 servings:
- 125 g butter
- ½ cup oil
- ½ cup sugar
- ½ cup milk
- 1 lemon(s) , (juice)
- ½ cup cornmeal, fine
- 2 tsp orange peel, grated
- 2 tsp baking powder
- 2 ¾ cup(s) Flour , (maybe more if needed)
- Syrup for dipping:
- 1 cup sugar
- 1 tsp honey
- ½ cup water
- 1 tsp lemon(s) – zest, grated
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
makes about 50 pieces
One cup equals 250ml. Preheat the oven to 180°C. Mix all ingredients thoroughly with a mixer and add the flour. Knead everything into a soft dough. Form the dough into walnut-sized balls and place them on baking paper. The cookies will increase in size slightly, but not by much. Bake for about 20 minutes, or until the bottoms are lightly browned. Place on a wire rack to cool. Make the syrup as follows: Heat the syrup ingredients together until boiling, stirring frequently. When the cookies have cooled, place three cookies at a time in the syrup, turning them over so they are completely covered. Then remove and let them drain. Repeat the process 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, letting them sit for a few seconds. Then immediately place them on a wire rack to drain. No sticky mess and easy to stack in tins with parchment paper!
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