1 1/4 cups flour

1/2 tsp. salt

 1/3 cup sugar

 1/2 cup olive oil (good quality)

2 large egg yolks

zest of 1 lemon

2 Tbsp. Lemon juice

2 1/2 tsp. fennel seeds, toasted

Place the egg yolks and lemon juice in a blender and mix well into an emulsion. Gradually add the oil, as you would when making a salad dressing, and blend until thickened.

Pour in the sugar, pulse until well blended.

Combine the flour, salt, fennel seeds and lemon zest in a bowl. Pour in the egg yolk mixture and mix well.

Form the dough into a ball, cover with plastic wrap and ball in the fridge for at least an hour or until well chilled.

Preheat oven to 350 F. Prepare baking sheets by lining with parchment paper.

Lightly sprinkle a clean surface with flour and roll chilled dough out to about 1/4 inch thick. Cut out with your choice of shape.

Bake for 8 to 10 minutes or edges are browning. Do not over bake.

Remove from the oven and cool on wire racks.