Lemon Drops
IngredientsLemon Drops:
2 cups plus 2 Tbsp plain flour ¼ tsp baking powder ½ tsp salt 2 Tbsp plus 2 tsp lemon zest ¾ cup icing sugar ¼ cup sugar 200g butter at room temperature, cut into small cubes 1 tsp vanilla extract 1 Tbsp lemon juice Lemon glaze: 1 Tbsp lemon juice 1 Tbsp pouring cream (or melted butter) 1 cup icing sugar MethodPreheat oven to 180ºC.
Step 1 Sift the flour, baking powder and salt together in a large bowl. Stir in the lemon zest, icing sugar and sugar. Make a well in the centre, add cubed butter. Use your hands to ‘rub the butter’ into the mix until it resembles bread crumbs. Make a well in the centre. Step 2 Add vanilla extract and lemon juice to the centre; using a butter knife, cut through the mix to incorporate the liquid and mix until the dough clumps together. Add a little more lemon juice or water as needed. The dough should be firm like sweet pastry. Alternatively this mixture can be made in a food processor. Step 3 Roll into small balls, place on a greased tray allowing enough space to flatten the cookies. Use the base of a jar (dip in flour each time so the cookie does not stick). Step 4 Baked for 10–12 minutes or until the cookies are just starting to turn golden around the edges. Cool completely. Step 5 Mix together the lemon juice, cream and icing sugar until it is smooth. Smooth half a teaspoon of glaze onto each cookie, let them set. |
Hands-on Time: 15 minutes | Cooking time: 10–12 minutes
Makes: 20 cookies Credit: Nadia Magazine Recipe: Tracey Sunderland Food Photography: Vanessa Lewis Tip: Always use fresh New Zealand lemons for the best natural flavour and tartness. |