When a recipe says place 15-18 heaped teaspoons of the cookie mix on a tray with enough space around them as they spread - do they just have a huge tray? I think they must have very small teaspoons as the recipe says they make 30-36 cookies; I hardly came away with a dozen.
I did about six blobs on mine and they ran all over the place. They certainly do not look very neat but by heck laddie they don't half taste good. The recipe comes from Baking with Passion by Dan Lepard and Richard Whittington. It was only half way through pounding the butter, sugar and lemon together that I realized I actually meant to make Parmesan Biscuits two pages on. Ne'er mind, these are great anyway.
Lemon Butter Cookies
- 115g caster sugar
- Zest of 2 lemons
- 115g unsalted butter
- 3 egg whites
- 115g plain flour sifted
- 1/2 teaspoon vanilla essence
- 1 tablespoon lemon juice
- 1/4 teaspoon maldon salt finely ground
Mix the butter and sugar and lemon zest until creamy. Add the egg whites and add the flour a little at a time until well mixed in. Then add the vanilla, lemon juice and salt and work into a thick batter. Beat until well mixed and then leave to rest for 20 minutes.
Oven at 190C. Drop SMALL teaspoons of the mixture on a baking tray and throw in the oven for about 10 minutes until the edges turn a lovely crisp brown. Resist eating until cooled.
[Photo Andrew Barrow]