Method

Cookies

Whisk the eggs, Westfalia Lemon Flavoured Avocado Oil and vanilla essence together until smooth. Place the flour, 1 cup (250 ml/200g) of the sugar and the salt in another bowl and stir to combine. Add the wet mixture to the dry mixture and stir until smooth. Cover and refrigerate the mixture for 30 minutes.

Preheat the oven to 170 °C.

Line 2 baking trays with baking paper.

Form the cookie mixture into 12 equal-sized balls

Place the remaining sugar and the icing sugar into a large mixing bowl and stir to combine. Toss the cookie dough balls, one at a time, into the icing sugar mixture to coat evenly.

Arrange the dough balls on the prepared trays, leaving at least 5 cm of space between each. You don’t need to flatten the cookies, they will flatten as they bake, so be sure to leave space around each one.

Bake for 6 minutes, rotate the baking trays and bake for a further 6-7 minutes until firm. Allow the cookies to cool on the tray for 5 minutes before transferring to a cooling rack.

Icing

Using an electric beater, whisk the butter and icing sugar together for 2 minutes. Whisk in the cream cheese, vanilla essence and lemon juice and mix until smooth. Transfer the mixture to a piping bag fitted with a large round nozzle. Pipe a dollop of the icing onto the centre of each biscuit before serving.

TIP: The biscuits are perfect with or without the icing. If you are going to serve the biscuits iced, add the icing just before serving as the icing will soften the biscuits if they are left to stand.