Preheat your oven to 350 degrees F (180 degrees C) and line a flat baking tray with baking paper.
Add All-Purpose Flour (260 gram) and Granulated Sugar (100 gram) to a mixing bowl.
Zest the Lemon (1) and add to mixing bowl. Squeeze all of the juice from the same lemon and mix in.
Next, add the Instant Dry Yeast (1 teaspoon), Egg (1), and Sunflower Oil (100 gram).
Using the Kitchen Aid, mix the ingredients well, until it forms into small crumbly chunks. Use a slow speed first and then turn it up just slightly.
Put the chunks onto a wooden board and gently knead them until they join together. The parts that crumble away can just be stuck back on as the oils from your hands will help everything come together.
Break of small chunks of the mixture, rolling each one in your hands to form a small ball. Put each ball on to the tray, lining them up so there is enough space between each one for them to grow slightly without touching.
Place the tray into the oven for 20 minutes at 180 degrees C (350 degrees F).
Once the lemon cookies are ready, remove them from the oven and let them cool for 10 minutes.
Once cooled slightly, dust Powdered Confectioners Sugar (to taste) over the top, and serve stacked on a plate for a nice presentation. Enjoy!