Name: Lemon twists
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 220 gram (7 ounces) butter, softened; 1/2 cup (110g) caster (superfine) sugar; 1 teaspoon vanilla extract; 1 egg; 1 tablespoon finely grated lemon zest; 2 cup (300g) plain (all-purpose) flour; 1 cup (100g) ground hazelnuts; 1 teaspoon ground cinnamon; 1 egg white; 2 teaspoon water; 1/3 cup (75g) demerara sugar; 1 1/2 cup (240g) icing (confectioners') sugar; 1 tablespoon lemon juice; 1 tablespoon water, extra

Ingredients

220 gram (7 ounces) butter, softened

1/2 cup (110g) caster (superfine) sugar

1 teaspoon vanilla extract

1 egg

1 tablespoon finely grated lemon zest

2 cup (300g) plain (all-purpose) flour

1 cup (100g) ground hazelnuts

1 teaspoon ground cinnamon

1 egg white

2 teaspoon water

1/3 cup (75g) demerara sugar

1 1/2 cup (240g) icing (confectioners') sugar

1 tablespoon lemon juice

1 tablespoon water, extra

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease three oven trays; line with baking paper.

2.Beat butter and caster sugar in a medium bowl with an electric mixer until smooth and pale. Add vanilla, egg and lemon; beat until well combined.

3.Stir in sifted combined flour, hazelnut and cinnamon until a soft dough forms. Shape into a disc, wrap in plastic wrap; refrigerate 30 minutes.

4.Shape 2 tablespoons of dough into a 30cm (12-inch) length. Fold in half and twist together, leaving about 2cm (¾-inch) untwisted at ends. Repeat with remaining dough. Place on oven trays; brush with combined lightly beaten egg white and the water. Sprinkle with demerara sugar.

5.Bake 25 minutes or until golden; cool on trays.

6.Sift icing sugar into a small bowl, add juice and the extra water; stir to form a thin icing. Transfer to a small jug (this gives greater depth when dipping); dip bottom part of twists in icing, place on a baking-paper-lined tray; stand until set.

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