Add the flour to a large bowl and rub in the margarine to make a breadcrumb-like mixture. Stir in the caster sugar.

Mix the lemon juice and flavour extracts together then add them to the bowl along with the yellow food colouring.

Mix well then use your hands to press everything together into a ball of dough. If the dough is too dry, add a little more lemon juice. If it's too wet, add more self-raising flour.

Place the dough in the fridge for 30 minutes. In the meantime, preheat your oven to 180℃ (or 160℃ for fan ovens).

Once the dough has chilled, divide it into 12 equal pieces and roll each piece into a ball.

Put all of the icing sugar onto a plate and roll each ball into it until well covered. Place the balls onto a lined baking tray, leaving a little space in between to allow for spreading.

Bake for 10-12 minutes until the cookies are crinkled and slightly firm at the edges. Leave to cool completely before removing them from the tray.