Makes about 20 quite large cookies. Nice and crispy on around the edges and soft in the middle. You could substitute orange for the lemon if you liked.
140ml sunflower oil or olive oil
150g caster sugar
175g self raising flour
grated zest of 1 lemon or 1Tbsp lemon juice plus 1 dessert spoonful
100g icing sugar
Preheat oven to 200C/gas mark 6. In a large bowl, beat the eggs, then add the remaining ingredients, except the 1 dessert spoonful of lemon juice and the icing sugar, and mix together until smooth (a wooden spoon will do the job easily). The mixture will be quite runny.Line a couple of baking sheets with baking paper and place small spoonfuls of the mixture on the sheets (allowing space for the biscuits to spread) and bake for about 15 minutes until cookies are light golden brown. Transfer to a cooling rack when ready. Once completely cooled, mix the dessert spoonful of lemon juice into the icing sugar and drizzle over the cookies. These will keep well for several days in an airtight container.