for 20 pieces

Juniper sugar

3 tbsp	sugar
40	juniper berries

Dough

120 g	butter, soft
120 g	sugar
¼ tsp	salt
1	fresh egg
1 ½ tbsp	lemon juice
1 ½ tsp	pink peppercorns, crushed
120 g	fine polenta
240 g	light spelt flour

Biscuits

2	organic lemons xx
1 tsp	pink peppercorn, crushed

How it's done

Juniper sugar

Blitz the sugar and juniper in a food processor for approx. 5 mins., place 2 tbsp of the juniper sugar in a bowl and set aside the rest.

Dough

Add the butter, sugar and salt to the 2 tbsp of juniper sugar, mix using the whisk on a mixer. Add the egg, lemon juice and pepper, mix. Combine the cornmeal and flour, mix in.

Biscuits

Divide the dough into 20 portions, shape into balls, toss the balls in the reserved juniper sugar, place on two baking trays lined with baking paper. Flatten the balls, place a slice of lemon on top of each, sprinkle with the pepper and the remainder of the juniper sugar.

Bake

Approx. 20 mins. per tray in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly, leave to cool on a rack until the lemon slices are dry.

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