Ingredients Jump to Instructions ↓

  1. 1 1/2 tb Lemon juice

  2. 1/2 tb Grated lemon zest

  3. 1/2 c Sugar

  4. 8 tb (1 stick) butter or Margarine, softened

  5. 1 Egg, lightly beaten

  6. 2 c All-purpose or pastry flour

  7. 1/3 c Unsweetened coconut, grated

  8. 1 t Baking powder

  9. 1/8 ts Salt "These delicate crackers never fail to attract a crowd. Fresh lemon zest is the secret to their popularity. Perfect party fare or dessert crackers, these treats are not too sweet, and they go well with a fresh pot of tea in the afternoon. You will bake these crackers again and again.

  10. 12 to 15 minutes Preheat the oven to

  11. 1/2 Tablespoon zest for this recipe. Squeeze the lemon for its juice; you should have about 1-1/2 Tablespoons. In a large bowl or in the food processor, cream the butter and sugar together. Add the egg, the lemon juice, and the lemon zest. In another bowl, combine the flour, coconut, baking powder, and salt. Add the flour mixture to the butter mixture and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 portions for rolling. On a floured surface or pastry cloth, roll thin, at most

  12. 1/8 inch. Cut out individual crackers about 2 inches

Instructions Jump to Ingredients ↑

  1. across with a cookie cutter, juice can, or knife and arrange on a lightly greased or parchment-lined baking sheet. Prick each cracker all the way through 2 or 3 times with the tines of a fork. Bake for 10 minutes. Turn the crackers over and bake another 2 to 5 minutes, depending on the thickness, or until just very lightly VARIATIONS: Try substituting orange zest and orange juice for the lemon. If absolutely necessary, you can substitute dried ground lemon peel. The result will not be as fresh and tasty, however.


Send feedback