I have been setting my goals on mini bakes for a while and hence decided to try out this recipe for lemon cookies. The recipe was easy to follow and i thought lemon and butter would make a wondeful combination. As i ran out of unsalted butter, i decided to tweak the recipe to suit my needs.
The cookies turned out wonderful. At first, I was sceptical about the taste and the texture. However, cookies turned out to be crisp and these lovely bites give off a burst of fragrant lemony flavour when popped into the mouth. This is good news for me, as i have another good cookie recipe to keep and bake for my loved ones.
The cookies turned out wonderful. At first, I was sceptical about the taste and the texture. However, cookies turned out to be crisp and these lovely bites give off a burst of fragrant lemony flavour when popped into the mouth. This is good news for me, as i have another good cookie recipe to keep and bake for my loved ones.
200g unsalted butter, softened
80g caster sugar
grated zest from 2 lemons
1 tbsp freshly squeezed lemon juice
240g self raising flour
Method:
1) Preheat oven to 180 degrees C
2) Place butter, sugar, lemon zests and juice into a mixing bowl and beat until mixture is pale and fluffy
3) Sift flour into butter mixture and beat to form a soft dough.
4) Spoon dough into a ziplock bag. Snip off one corner and pipe out 3cm circles onto a baking tray lined with baking paper. Alternatively, chill dough in the refirgerator for 1 hour or till firm. Spoon out levelled teaspoonfuls of dough onto baking trays and flatten slightly into circular discs.
5) Bake for 12-15mins. Leave to cool on baking tray for 5 mins before leaving to cool completely on wire rack
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