Lemon Curls

Cream the butter with the sugar, rinse and dab the lemon well and grate the zest. Squeeze out the juice. Stir both into the butter-sugar mixture. Mix the flour with the potato flour and baking powder and fold in by the spoonful. Perhaps knead in the rest. Place the dough in plastic wrap to chill for about half an hour, then roll out thinly on a lightly floured surface. Cut out small wreaths and place them on a greased or parchment paper-lined baking sheet. Mix the egg yolks with the milk, brush the squiggles with it and sprinkle with hail sugar. Bake the cookies in a heated oven at 200 degrees (electric oven) for about 15 minutes until light yellow. Keep the lemon curls in an airtight pastry tin.

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