Style_ April 01, 2021

Style | Food 61
Lemon Mistakes Cookies
To help you out these school holidays when your children look like they
are ready to utter the ‘b’ word, Sarah Burtscher and her daughter
Edie share a recipe they developed together.
When mum was developing her cookbook project
during last year’s Level 4 Covid-19 lockdown, I
decided I wanted to do some baking, too.
I thought we had plenty of cornflakes to get through
and decided that making Afghan biscuits would be
yum. Mum pretty much said, “Go for it,” and then
went to hang out the washing or something.
But as I was creaming the butter, I realised we had
no cornflakes or cocoa powder left, as well as no
walnuts for the decoration on top! I thought, ‘Uh oh.’
But mum came back in and said, “Don’t worry; we’ll
just make something up.”
I made the biscuit base and we added in extra
flour to make up for the cocoa powder, and then we
made the icing using lemon juice. I was a little sceptical
at first, but it turns out they are super tasty with a
delicious and zesty lemon crunch.
– Edie Burtscher, 12
Check out Sarah’s
new cookbook:
Fridge Cleaner Cooking:
Waste Not Want Not,
published by SJKB Ltd
and distributed
by Bateman Books,
release date
April 10, 2021,
RRP $39.99
INGREDIENTS
Cookies
200g butter
½ cup sugar
1 tsp vanilla essence
2 Weet-Bix, crushed
(or 1½ cups cornflakes)
1¼ cups plain flour
Icing
1 cup icing sugar
1 lemon (juice and zest)
1 tsp water (approx.)
METHOD
1. Preheat oven to 180°C.
2. Cream butter and sugar
until it is light and fluffy.
3. Beat in vanilla essence.
4. Stir in flour.
5. Gently fold in the Weet-
Bix (or cornflakes).
6. Place spoonfuls of the
mixture onto a greased
or lined oven tray, and
press down gently with
a fork.
7. Bake for 15 minutes
or until set.
8. Wait until the cookies are
cold before icing. Mix all
icing ingredients in a bowl,
being careful not to add
too much water. It needs
to be spreadable, but
not runny.
9. Ice the cookies – we put
on lots of icing!