Wednesday, 31 July 2013

Lemon Drop Cookies

It was my Dad's birthday yesterday, and aside from cooking his favourite meal of pork belly last night, I also made him some birthday cookies. These lemon drop cookies are really quick and easy to make, with a strong flavour – perfect with a cuppa, or with clotted cream ice cream! Happy birthday Dad!

140g unsalted butter
100g caster sugar
1 egg
250g plain flour
½tsp baking powder
3tsp ground ginger
75g oats
Zest and juice from one large lemon
Icing sugar for dusting

Pre-heat your oven to 180c and line a couple of baking trays with greaseproof paper.

In a large mixing bowl, beat together the butter and sugar until it’s creamy. Crack in the egg, and mix in.
Sift in the flour, baking powder and ginger, and fold into the mixture, before stirring in the oats.
Finally add the lemon zest and juice, and mix with your hand, forming it into a soft but fairly firm dough.

Take a heaped teaspoon of dough, roll it into a ball and place it on the greaseproof paper. Use a fork to flatten the ball, and then press again with the fork at right angles to create a criss-cross pattern. Repeat these steps until all the dough is used up. The cookies can be quite close together on the trays as they don’t spread much when cooking, but make sure they aren’t touching.

Bake for 12-15 minutes, until they are lightly golden on top and firm to the touch. Leave to cool on a wire rack before dusting with icing sugar.

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