Friday, 21 August 2015

Chewy, fluffy and super quick lemon cookies


Hooray, the Great British Bake Off is back! I know, it's like two weeks in and basically old news by now, but I'm still as excited as ever. It's just one of my favourite shows in the entire world because it's so good natured and gentle and BRITISH. There are no high stakes, no dramatic face offs, and a genuine sense that everyone is happy to be involved, whether or not they win.

I've been having weekly viewing gatherings with some of my friends, and as is the rule with a baking show, baked goods must be in attendance. I made these cookies quickly just before we left - they are the perfect recipe for when you don't have much time as they're easy to make and need less than 10 minutes to bake. Oh, and they're RIDICULOUSLY tasty.



You might remember the traditional snickerdoodles recipe I posted a while back, and they're still great - cinnamonny and fabulous - but these are a lemon version which I think I might prefer. Unlike cinnamon, the lemon cookies don't get as sickly if you have too many, which, er, may be a bad thing, I suppose. Ah well.


Lemon Snickerdoodles
115g butter
200g caster or granulated sugar
200g plain flour
1 egg
1 tsp vanilla
1 tsp baking powder
Zest of 2 lemons
About 50g sugar, for rolling

Makes about 25 cookies.

1. Preheat oven to 190c / Gas mark 5
2. Using an electric whisk, mix together the butter, sugar and lemon zest on medium speed until light and fluffy.
3. Reduce the speed to low, and add the baking powder then the flour, adding it a bit at a time until fully mixed in.
4. Line a baking sheet with parchment or greaseproof paper, and then start preparing the dough.
5. Shape the dough into small, rough balls and roll them in the 50g of sugar then place on the baking sheet. Space at least 3 inches apart - these will spread while cooking so allow plenty of space.
6. Bake cookies until edges are golden, for 8-10 minutes. Don't worry if they don't look done in the middle - as long as the edges are brown, they'll be perfectly soft inside once cool.
7. These will keep in a tin for a few days, if they last that long. They're also super good warm.

I tend to make up all the balls of rolled cookie dough and pile them up on a plate so I can cook them all as quickly as possible and on the same baking sheet - just use a fish slice to move the cookies onto a plate or wire rack as soon as they're out of the oven and pop the next batch onto the same baking parchment. Efficient, not wasteful and less washing up for you!

Next up, I really want to get back into making cupcakes - my piping skills are so rusty! I might order some retro sweets from A Quarter Of and make some ones fit for a child's birthday party, topped with oodles of sprinkles and dolly mixtures... yum!

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