• Prepare
• Preheat oven to 375 F / 190 C
• Grease two baking sheets

Make the cookie dough

• Beat butter and sugar until fluffy and light in color
  
• Add all purpose flour and baking powder, sifted (alternatively add sifted self rising flour)
  
• Add candied citrus peel and syrup (or zest and juice)
  
• Add the egg yolk (reserve the white in a bowl or ramekin for dredging)
• Mix thoroughly and until it forms a thick paste. It will have a sandy texture for a while but keep mixing until the dough is sticky and holds together
• Roll out the cookie dough
• Knead until it holds together in one ball
  
• On a lightly floured surface and with a floured rolling pin, out to just under ¼ inch (½ cm)
  
• Cut into 2½ inch (6 cm) round cookies (size of a biscuit/scone cutter)
  
• Take extra dough and roll out again to cut more cookies out, until dough is used
• Dredge the cookies in egg white and sugar to form the sugar crunch topping
• Coat the top of the cut, raw cookie dough with the egg white (brush with pastry brush or dip carefully to only cover the top)
• Fling the cookie, egg white side down, into the sugar dredge, to embed the sugar into the top of the cookie. Rub the cookie around in the sugar lightly to ensure the top is fully coated with sugar
• Place on greased baking sheets, with at least ½ inch (1 cm) in between each cookie
• Bake, Rest and Cool
• Once all the cookies are on the baking sheets, bake for 10 minutes until slightly golden edges appear. The top will remain pale
• Remove them from the oven. Keep the cookies undisturbed on the baking trays and allow them to rest 5 minutes
  
• Place them on a wire rack to cool to room temperature
  

Serve