Lemon Wholemeal Cookies

For the lemon whole wheat cookies, beat the butter, sugar and egg yolks until fluffy. Knead into a dough with the whole wheat flour and lemon zest. Wrap the dough in plastic wrap and chill in the icebox for 30-45 minutes. Preheat the oven to 190°C / hot air. Roll out the dough thinly between two sheets of baking paper and cut out about 60 cookies. Place the lemon wholemeal cookies on a baking tray and bake in the oven for 5-10 minutes until golden brown.

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