Ingredients
- 125 g (4 ½ oz/½ cup) unsalted butter, cubed and softened
- 115 g (4 oz/½ cup) caster (superfine) sugar
- 2 egg yolks
- 2 teaspoons finely grated lemon zest
- 155 g (5 ½ oz/1 ¼ cups) plain (all-purpose) flour
- 110 g (3 ¾ oz/¾ cup) coarse cornmeal
- coloured sugar or sprinkles, to dust
Method
1. Preheat the oven to 160°C (315°F/Gas 2-3). Line a baking tray with baking paper.
2. Cream the butter andcaster sugar in a bowl using electric beaters until pale and fluffy. Add the egg yolks and lemon zest, beating until just combined. Sift in the flour, add the cornmeal and stir to form a soft dough.
3. Turn the dough out onto a floured surface and knead until the mixture comes together. Roll out the dough between two pieces of baking paper to 1 cm (½ inch) thick.
4. Cut the dough into shapes using rabbit and duck cookie cutters.
5. Place on the trays well apart and bake for 15-20 minutes, or until lightly golden around the edges. Allow to cool on the trays for a few minutes, then transfer to a wire rack, dust with icing sugar and leave to cool.
