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Preheat oven to 170°C fan / 180°C conventional. Line a baking tray with baking paper.
In a bowl, whisk the ricotta, sugar, eggs, lemon zest, lemon juice and vanilla paste until smooth and creamy.
Add the salt, then gently fold in the self-raising flour until you have a soft, spoonable but firm dough that holds its shape.
Scoop 1 tablespoon of dough per cookie, roll gently into a ball (wet hands help here) and place on the tray, leaving space between cookies.
Bake for 18–20 minutes, until just set and lightly golden underneath. The tops should remain pale and soft.
Cool for 5 minutes on the tray, then transfer to a wire rack.
Optional: Dust with icing sugar once completely cool, or drizzle with a simple lemon glaze.