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So easy, so innocent, so snappy!
These were born of my watching this iG video from Mallika Basu the other day.
Since I am drinking lemon water every morning, I thought it was a good idea to reuse the peel as she does (minus the sugar because that's how I roll). All the better since I happened to score some Sorrento lemons, which peel (and pith) is particularly sweet and fragrant.
(I think the US equivalent might be Meyer lemons - other types might result in more stringent snaps and juice).
However, I was left with some gloppy pulp in addition to the drink and - since these are GOOD lemons - refused to just dump it away.
So I weighed the pulp, added a fourth of that weight of each sugar and butter, a pinch of salt, and half the pulp's weight in dried bread crumbs (another reuse for old bread), taking that idea from my friend Alice, who uses breadcrumb instead of flour in her crumble.
I spread the dough very thinly on parchment, traced rough rectangles with a knife, and cooked it at about 175C for 30 minutes, letting the snaps mostly cool down in the spent oven before separating them on a tray.
More sugar could be added (say up to a third of the pulp's weight ?) but it might affect the browning, so watch your snaps after 20 minutes.
These were born of my watching this iG video from Mallika Basu the other day.
Since I am drinking lemon water every morning, I thought it was a good idea to reuse the peel as she does (minus the sugar because that's how I roll). All the better since I happened to score some Sorrento lemons, which peel (and pith) is particularly sweet and fragrant.
(I think the US equivalent might be Meyer lemons - other types might result in more stringent snaps and juice).
However, I was left with some gloppy pulp in addition to the drink and - since these are GOOD lemons - refused to just dump it away.
So I weighed the pulp, added a fourth of that weight of each sugar and butter, a pinch of salt, and half the pulp's weight in dried bread crumbs (another reuse for old bread), taking that idea from my friend Alice, who uses breadcrumb instead of flour in her crumble.
I spread the dough very thinly on parchment, traced rough rectangles with a knife, and cooked it at about 175C for 30 minutes, letting the snaps mostly cool down in the spent oven before separating them on a tray.
More sugar could be added (say up to a third of the pulp's weight ?) but it might affect the browning, so watch your snaps after 20 minutes.