Josh Cooks Everything: Swedish Lemon Angels

Found this one in Penn and Teller’s How To Play With Your Food. Ingredients 1 egg 12 cup buttermilk (apparently 14 cup milk and 14 cup vinegar also works. Don’t ask me how…) 5 tsp baking soda 1 tsp vanilla essence 1 cup lemon juice (fresh is best) 1 14 cups white sugar 1 cup flour 8 tbsp melted butter

Method Preheat oven to 190 degrees Celsius (or 375 Fahrenheit)

  1. In a small bowl or measuring cup, beat the egg until foamy.

  2. Add the buttermilk and vanilla and blend well.

  3. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream.

  4. Add the lemon juice all at once and blend into the mixture. Stir, but do not beat (you want it creamy, but without a lot of air)

  5. The mixture will congeal into a pasty lump. Scoop it out of the bowl with a spatula and spread it on a floured surface.

  6. Sift the flour and 34 cup of the sugar together and use the fingertips to work it into the egg- lemon mixture.

  7. With a floured rolling pin, roll the dough out thinly and with the tip of a sharp knife, cut out ‘angel’ shapes and twist the edges up to form a shell-like curve about 1cm high. Sprinkle on the remainder of the sugar.

  8. Brush each ‘angel’ with melted butter. Place the angels one inch apart on an ungreased baking sheet and bake for 12 minutes or until golden brown.

Let me know what this is like - I haven’t tried it myself.