Cinnamon‑Lemon Cookies

Cream the butter, 140 g sugar and the finely grated lemon zest in a bowl.

Add the egg yolk and 2 tsp lemon juice and briefly mix until everything is homogeneous.

Sift the flour and a pinch of salt over the mixture and stir in only until all ingredients are well combined.

Form the dough into a ball, wrap in cling film and chill for 30–60 minutes.

Roll the dough between two sheets of baking paper into a square of about 30 × 30 cm.

Brush the dough with the remaining lemon juice and evenly sprinkle cinnamon and the remaining sugar over it.

Tightly roll the dough up from one side, wrap in cling film and chill again for about 30 minutes.

Preheat the oven: fan 175 °C (conventional 190 °C).

Line two baking sheets with baking paper.

Remove the dough roll from the film, cut into thin slices and place them on the sheets with space between them.

Bake the cookies 10–12 minutes, until the edges start to color lightly.

Remove the cookies from the sheet and let them cool completely on a wire rack.