In Lisbon I stayed in a most wonderfully different, endearingly eccentric, sort of pension, the Casa Amora. On arrival I was welcomed by Juan, who met me at the door of an unassuming terraced house, and took me up to a comfortable area with a sofa and chairs which was open plan with the kitchen.

casa amora lemon cookies recipe

Comfortable area for greeting guests, open plan with the kitchen.

My room at Casa Amora came equipped with all my needs: a cast iron claw foot bath, a bottle of wine, and a mobile phone which contained all sorts of local information as well as a hotline to Juan.

 

I also had access to the kitchen where there was an honesty bar, and where there was also, my downfall, a glass cookie jar.

One of them contained the most glorious lemon-scented cookies. I’d arrived in Lisbon having missed lunch, and so, while Juan was busy elsewhere with other guests, reader, I plundered it. And I found the contents to be pretty damn good.

So, the following night, after considerable investigative research into local cocktails (see Tangerine Fizz) I found I had the munchies and the jar (which thankfully in the meantime had been replenished) was plundered yet again, and with the same feeling of illicit pleasure.

So I can vouch for these cookies. I asked Juan for the recipe and this was his helpful reply.

 

 

Recipe for Casa Amora lemon cookies

 

Dear Saucy Dressings,

Those were simple lemon cookies, below you’ll find the recipe:

 

Ingredients:

  • 3 cups of flour + more if needed
  • 1 cup of sugar
  • 3 eggs (room temp)
  • 6 tbsp of margarine or butter
  • 2 tsp of baking powder
  • 1 tsp grated lemon peel or anise liqueur (optional) (Pernod, ouzu or raki)

 

Instructions:

  1. Preheat the oven to 180ºC. Soften the butter and mix with the sugar in a medium bowl until light and fluffy.
  2. Add the eggs and lemon and beat for about 1 minute. Add the flour and baking powder to the sugar and mix with a dough hook for about 3 minutes until the batter forms into a ball. *You may need to add a little flour if you find the dough too soft depending on your butter or the size of your eggs.

I hope you enjoy them.

Regards

Juan

 

Breakfast crockery at the Casa Amora

Breakfast crockery at the Casa Amora

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