Get a taste of summer with Lemon Crisp Cookies. These light and airy treats combine the tangy punch of lemon with the satisfying crunch of rice cereal. Quick to bake and delicious to eat, they’re the perfect pick-me-up for any time of day.
Ingredients:
- 1 packet lemon cake mix (regular size)
- 1 cup crunchy rice cereal
- 1/2 cup butter, melted
- 1 large egg, room temperature, lightly beaten
- 1 teaspoon grated lemon zest
Method:
Preheat the oven to 350°F (175°C).
In a large bowl, combine the lemon cake mix, crunchy rice flakes, melted butter, beaten egg and grated lemon zest. Stir until all the ingredients are well mixed and form a dough.
Shape the dough into small balls, about 1 inch in diameter, and place on a baking sheet lined with greaseproof paper.
Gently press down on each ball to flatten it slightly.
Bake in a preheated oven for 10-12 minutes or until the edges are golden brown.
Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
