- 1 egg
- ½ cup buttermilk
- 5 tsp baking soda
- ½ teaspoon vanilla
- 1 cup lemon juice
- 1 ¼ cups sugar
- ⅞ cups all-purpose flour
- 8 tbsp butter or margarine, melted
ingredients
directions
1. In a small bowl or 2-cup measuring cup, beat the egg until foamy. |
2. Add the buttermilk and the vanilla and blend well. |
3. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream. |
4. Add the lemon juice all at once and blend into the mixture. Stir, do not beat (you want it creamy but without a lot of air). |
5. The mixture will congeal into a pasty lump. Scoop it out of the bowl using a spatula and spread it on a floured surface. |
6. Sift the flour and 3/4 cup of the sugar together and use the fingertips to work it into the egg-lemon mixture. |
7. With a floured rolling pin, roll the dough out 1/32-inch thick, and with the tip of a sharp knife, cut the “angel” shapes and twist up the edges to form a shell-like curve about 3/8-inch high. Sprinkle on the remainder of the sugar. |
8. Brush each “angel” with melted butter. |
9. Place angels one inch apart on an ungreased baking sheet and bake for 12 minutes or until golden. |
Notes
 NOTES : Traditionally served on the First of April. In a pinch, you can substitute 1/4 cup milk mixed with 1/4 cup vinegar for the 1/2 cup of buttermilk |
Categories
Roundeye
