John Myers
Ingredients for 1 servings:
- 150 g butter
- some lemon zest, grated
- some vanilla sugar
- 75 g powdered sugar
- 1 tbsp milk
- 150 g flour
- 75 g cornstarch
- e.g. lemon juice
- n. B. Cake icing (lemon) and n. B. Lemon curd
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
makes about 18 large double-deckers
Cream the butter, sugar, vanilla, and lemon zest until fluffy. Then stir in the flour, cornstarch, milk, and lemon juice. Roll out the dough to a thickness of about 2-3 mm and chill. Cut out the circles using an egg-shaped cookie cutter and also cut a small round hole out of half of the cookies. Place the cookies on a baking sheet lined with baking paper. Bake the cookies in a preheated oven at 200°C for about 11 minutes, then let them cool. Spread half of the cookies (the ones with the holes) with lemon glaze and let them dry. Place a dollop of lemon curd (see recipe in my profile) on each of the other half. Then put two different cookies together – the fried eggs are ready. It’s best to keep them refrigerated until ready to eat – if only for the lemon curd.
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