Ingredients
cookie dough
- 200 grams all purpose flour
- 40 grams granulated sugar
- 1 teaspoon baking powder
- 1/4 tsp salt
- About 1 tablespoon fermented lemon peel, rinsed and minced (or zest of one lemon)*
- 1 large egg
- 50 grams unsalted butter (melted and cooled)
- 60 grams whole milk
- 60 grams sourdough starter (thick, not watery)
Lemon glaze
- 3/4 cups powdered / icing sugar
- 1 teaspoon lemon juice
- zest of 1 lemon*
- 2–3 teaspoon milk (approximately)
Instructions
- Preheat oven to 325°F. Line a large cookie sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, salt, and fermented lemon peel (or lemon zest) in a large bowl. Make a well in the middle of the dry ingredients and add the egg, butter, starter, and milk. With a fork, combine until a mixture of rough dough forms.
- Move it to a floured surface and gently knead to form a smooth dough.
- Divide pieces of the dough to form 5-6 inches (13-16 cm) ropes. Make sure the ropes are quite thin, then form them into a knot, roll, or twist.
- Place on the prepared cookie sheet and bake for approximately 15-18 minutes or until lightly golden.
- To make the glaze, add the sifted powdered sugar, lemon juice, zest, and milk to a small bowl and combine to your desired thickness (less or more milk as needed).
- Let cool completely, then cover with lemon glaze and sprinkles.
