We usually eat these cookies at Easter, but in Portugal, you can find them in any festival/fair. This recipe has been in my family for quite a while, some people do it differently but this is how we do it. They should be kept in an airtight container so they can maintain their fluffiness.
The “Royal Icing” that I add doesn’t dry too hard, it stays a little chewy. You can make normal royal icing so it dries hard. It’s your choice.
Ingredients (makes 30 cookies):
1 tsp of baking powder
For the Royal Icing:
2 egg whites
1 tbsp of lemon juice
1 cup of icing sugar (this is approximate, you should add the sugar slowly until the peaks are formed, you might not need the whole cup of sugar.)
For method click HERE.
250g de açúcar
250g de farinha
1 colher de chá de fermento
Para a cobertura:
2 claras de ovos
1 colher de sopa de sumo de limão
1 copo de açúcar em pó (aproximadamente, adiciona o açúcar lentamente até picos se formarem, podes não precisar do copo inteiro de açúcar).