Prep 10 mins
Cook 8 mins
I made these lemon cookies for my Christmas cookie tray this year. They are a light a delicate cookie with a texture a bit like shortbread. I cut them into various shapes, including people and made them a bit like 'lemon bread men'. The recipe originally came from the UK TV cook Rachel Allen. I originally posted this trying to convert from grams to ounces and it was too confusing. So, I have put it back to grams :)
- Preheat the oven to 350 degrees.
- Put the flour and lemon zest into a mixing bowl and rub in the soft butter.
- Add the sugar and bring the whole mixture together to form a stiff dough. Don not add any water, however tempting.
- Roll out the dough to about 1/2 cm thickness and cut into shapes with a cookie cutter.
- Place carefully on a baking tray and cook in the oven for 6 to 10 minutes until they are a pale golden color.
- Remove from the oven and cool on a wire rack.
6 1/4 ounces plain flour = 1 cup plus 7 tbsp (1Â½ cups less 1 tbsp) 3 7/8 ounces butter, soft = 1/2 cup (1 stick) 1 2/3 ounces sugar = 1/4 cup (using granulated white sugar)
These were delicious and SO quick and simple to make! I added in a squirt of lemon juice and a drop of vanilla essence, and used a combination of buckwheat and coconut flour to make them gluten free. YUM!
Very good. I found them a bit crumbly, but that is likely because I softened the butter too much. :-) On the bright side, it meant I could just squish them into little circles and bypass the rolling and cutting! I also squeezed a little extra lemon juice in there and sprinkled with powder sugar... shhhh. ;-)