LEMON , THYME AND OLIVE OIL COOKIES

MAKES 40-50

250ml (1 cup) caster sugar

30ml (2 tbsp) lemon zest

625ml (2 ½ cups) GOLDEN CLOUD CAKE WHEAT FLOUR

5ml (1 tsp) baking powder

2ml bicarbonate of soda

2ml salt

15ml (1 tbsp) chopped fresh lemon thyme

160ml lemon-infused olive oil

2 extra large eggs

2ml almond essence

30ml (2 tbsp) fresh lemon juice

Extra caster sugar for topping

Icing

250ml (1 cup) icing sugar

10-15ml lemon juice

Lemon thyme leaves or grated lemon rind

In a bowl combine the sugar and lemon zest. Rub the zest into the sugar until evenly moistened and aromatic. Set aside to infuse for a few minutes.

Sift together the flour, baking powder, bicarbonate of soda and salt. Add the chopped thyme and set aside.

Combine the olive oil, eggs, essence and lemon juice in an electric mixer and whisk well. Add the lemon-sugar mixture. Beat for 3 to 5 minutes until thick. Add the dry ingredients and mix until just combined. Cover and refrigerate for at least 1 hour.

Preheat the oven to 180° C. Line a baking tray with non-stick baking paper. Roll spoonfuls of the mixture into balls and place onto prepared baking tray.

Butter the bottom of a glass and dip the glass in the extra caster sugar. Press each cookie with the sugared glass to flatten slightly. Bake for 12-15 minutes until cookies have puffed up slightly and turned golden brown underneath but still look pale. Cool.

For the icing add enough lemon juice to the icing sugar to make a medium-thick glace icing. Dip each biscuit into the icing. Place on a rack and sprinkle over a few thyme leaves or a little lemon zest. Allow to set. Store in an airtight container.

Note: If lemon thyme is not available, use regular thyme.