Method

• 1.
  Preheat the oven to 180°C. Grease 2 large baking trays and line with baking paper.
• 2.
  Combine the flour, sugar, lemon zest and baking powder in a large bowl. Add eggs and melted butter, and combine to form a firm dough (if dough feels crumbly, add a splash of alchermes or water).
• 3.
  Take 1 tbs dough and roll into a log about 14cm long. Bring the ends together, overlapping slightly, to form a ring and press gently together to seal. Repeat until you have used all the dough.
• 4.
  In as many batches as necessary, place the dough rings on prepared trays about 5cm apart and bake for 20 minutes or until puffed and pale golden. Remove from the oven and cool on a wire rack. Repeat with remaining rings.
• 5.
  For the topping, pour the alchermes into a small, shallow bowl. Place the sugar in another small, shallow bowl. Dip each cooled biscuit facedown in alchermes, then in sugar. Place dipped biscuits on a clean baking tray to dry.
• 6.
  The biscuits will keep, stored in an airtight container in a cool, dark place, for several weeks.