Description
Cookies that don’t spread are perfect for using with cookie cutters!
Ingredients
- 125 grams Unsalted Butter
- 1 whole Lemon, All The Rind And Half The Juice
- ½ cups White Granulated Sugar
- 1 whole Egg
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 2 cups Plain Flour
- 2 Tablespoons Icing Sugar
Preparation
Preheat oven to 180ºC (355ºF).
Line two baking trays and set aside.
Cream butter, lemon rind and sugar with electric beaters until light in colour and smooth. Add lemon juice and egg to mixing bowl and continue to mix until well combined.
Sift baking powder, salt and flour into bowl. Beat on low speed.
Remove dough from mixing bowl and knead into a neat bal. Cover tightly in cling wrap. Place in the fridge while you prepare your workspace for the next step.
If you wish to make rustic little cookies like mine, all your will need to set up is a 2-teaspoon capacity cookie scoop, or pair of teaspoons, and a shallow bowl containing icing sugar.
Create roughly 2-teaspoon-sized balls of cookie dough. Roll in the icing sugar, and set on baking tray. Repeat until all cookie dough has been used. Bake for 18–20 minutes.
If you wish to make cookie cutter cookies, you will need a rolling pin, cookie cutters and ensure your bench space is coated with a thin layer of icing sugar to prevent dough from sticking when you roll it out.
Roll cookie dough out to roughly 6mm to 1cm thick, depending on how you like your cookies. Using cookie cutters, cut as many cookies from dough as you can, move them to baking trays. Repeat process until all dough has been used.
Sift a layer of icing sugar over cookies on the baking tray, and bake for 8–10 minutes.
