Lemon Drops

Ingredients

Lemon 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

Method

Preheat 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.