• 100 g butter
• 220 g sugar
• grated zest and juice of 4-5 lemons
• 4 eggs plus two extra egg yolks

Melt the butter in a saucepan add all the ingredients including the beaten eggs. Stir constantly over a very low heat until the mixture thickens (about 15 minutes) Be patient as if the element is too hot or you stop stirring, the eggs may scramble.
This makes about 500 gm and keeps for about a week in the fridge.

• 4 cups flour
• 3 tsp baking powder
• 1 1/2 c brown sugar
• 2 tsp vanilla essence or paste
• 2 c cranberries
• 2 c pistachios
• zest of an orange
• 4 eggs

Preheat the oven to 180 C and line two trays with baking paper. Sift the flour and baking powder into a large bowl and stir in the remaining ingredients except the eggs.
Beat the eggs separately and add to the dry ingredients mixing until combined. Shape the mixture into two logs and bake for 30 mins.
Remove from the oven and slice each log with a serrated knife into about 20, one cm wide slices. The slices should be moist in the centre.
Reduce the oven to 140 C. Lay the slices on the lined baking trays and return to the oven for about 20 mins until they are dry and hard.