Lemon and sultana rye cookies

Steve is away bivvy bagging* in Norway this week.  Whilst it has been lovely to have a week to myself - catching up with friends, enjoying the peace and quiet, sleeping diagonally across the bed... - I have missed him and am planning a menu of his favourite foods for his return on Sunday.


Having become a wheat-free household in recent years, biscuits are a rare luxury.  However these cookies are zesty and sweet at the same time and Steve loves them with a cup of tea.  You won't even notice that they are wheat-free.

I leave you with a photo of Steve having conquered his first summit in the Arctic Circle.


*Essentially wild camping without a tent.  Bonkers.

Makes approximately 20 biscuits

Ingredients

• 225 grams butter - at room temperature
• 150 grams caster sugar
• 1 egg - beaten
• Zest of two lemons
• 0.5 teaspoon salt
• 340 grams rye flour
• 125 grams sultanas
• 3 tablespoons pearl sugar (optional)

Method

1. Cream together the butter and caster sugar.
2. Gradually add the egg to the mixture.  Beating well between each addition.
3. Now add the lemon zest, salt, rye flour and sultanas.  Mix well.  It should form a dough.
4. Form the mixture into 2 logs and roll them in clingfilm.  Put in the fridge to chill for at least 1 hour.
5. When you are ready to bake the biscuits, pre-heat the oven to 180 degrees centigrade. 
6. If you are using the pearl sugar, sprinkle it onto a flat surface and roll the logs over the top.  Press it into the surface of the dough if you need to.
7. Slice the logs into 1cm thick rounds.
8. Place parchment paper onto baking trays and lay the biscuits onto the parchment paper.  Leave plenty of space between the biscuits in case they spread.
9. Bake for 15 minutes or until golden brown.
10. Cool on a wire rack.