• 1 egg
  • ½ cup buttermilk
  • 5 tsp baking soda
  • ½ teaspoon vanilla
  • 1 cup lemon juice
  • 1 ¼ cups sugar
  • cups all-purpose flour
  • 8 tbsp butter or margarine, melted


1. In a small bowl or 2-cup measuring cup, beat the egg until foamy.
2. Add the buttermilk and the vanilla and blend well.
3. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream.
4. Add the lemon juice all at once and blend into the mixture. Stir, do not beat (you want it creamy but without a lot of air).
5. The mixture will congeal into a pasty lump. Scoop it out of the bowl using a spatula and spread it on a floured surface.
6. Sift the flour and 3/4 cup of the sugar together and use the fingertips to work it into the egg-lemon mixture.
7. With a floured rolling pin, roll the dough out 1/32-inch thick, and with the tip of a sharp knife, cut the “angel” shapes and twist up the edges to form a shell-like curve about 3/8-inch high. Sprinkle on the remainder of the sugar.
8. Brush each “angel” with melted butter.
9. Place angels one inch apart on an ungreased baking sheet and bake for 12 minutes or until golden.


NOTES : Traditionally served on the First of April. In a pinch, you can substitute 1/4 cup milk mixed with 1/4 cup vinegar for the 1/2 cup of buttermilk




Penn Jillette and Teller


9 servings



North American