Lemon Cookies with Lemon-Salt Sprinkle

Everyone adores these. Even my chocolate-loving kids couldn't get enough of them. This means I don't have to eat them all myself... I'm still trying to decide if that's a good thing or a bad thing.

Lemon Cookies with Lemon-Salt Sprinkle
slightly adapted from Gourmet Traveller
Makes 20

For the Cookies:
330g cake flour
120g caster sugar
Zest and juice of 2 lemons
200g unsalted butter, chopped
2 egg yolks

For the Lemon Glaze:
180g pure icing sugar, sieved
Zest and juice of 1/2 lemon

For the Lemon-Salt Sprinkle:
1 teaspoon sea salt flakes
Zest of 1/2 lemon

Make the Lemon-Salt Sprinkle:
Combine the salt and lemon rind in a small bowl. Set aside.

Make the Cookies:
Preheat the oven to 180 degrees C. In the bowl of a food processor, blitz the flour, sugar and 1/2 teaspoon of sea salt to combine. Add the butter and process until the mixture resembles fine breadcrumbs. Add the yolks and lemon juice and process just until the mixture comes together as a dough. Turn out onto a lightly floured bench and knead briefly until smooth. Roll out onto lightly floured baking paper to 6mm thick and chill in the refrigerator for 30 minutes. Once chilled and rested, use a 6cm-diameter fluted cutter to cut rounds out of the dough, re-rolling the scraps. Place the rounds onto a baking paper lined baking sheet and bake for 15-20 minutes, until golden around the edges. Remove to a wire rack to cool a little.

Make the Glaze:
Put the icing sugar into a bowl and add the lemon zest. Add enough lemon juice to give a consistency similar to single cream.

Dip the warm cookies into the lemon glaze, shake off the excess and transfer to an oven tray lined with baking paper. Scatter each cookies with a little Lemon-Salt and leave to set for about 1 hour.