A Feast of Ice and Fire cookbook and has been adapted by Chelsea and Sariann from the Lucayos Cookbook of 1690, making these treats an Elizabethan recipe.
They have a crisp shell that hardens slightly as they cool and a chewy, light interior that has a light, fresh lemon flavour that is not too overpowering.
They would be perfect for a summer afternoon tea relaxing under parasols out on the lawns of an old English country manor house whilst watching croquet; they have that refined air about them!
590g plain flour
470g granulated sugar
90g unsalted butter
Grated zest from 2 lemons
2 egg yolks
65g icing sugar
1 1/2 teaspoons milk
In a large bowl, combine the flour and granulated sugar. Add the butter in small chunks, mix well, then add the whole egg and the egg yolks and lemon zest. Mix thoroughly and keep working it until you have a pale, malleable dough. Divide the dough into balls about 1 inch across (you should get about 20) and spread them out on the baking tray, leaving a couple of inches between each one as they will spread as they bake.
When completely cool mix the icing sugar and milk together until you get a smooth, thick consistency. Drizzle the cakes with the icing. They will keep for a couple of days in an airtight container.