Lemon cookies are for those times when you want to bake something special without too much effort! Roll out these tangy lemon cookies in no time and enjoy the crumbly sensation alongside a hot drink or with a dollop of your favourite jam on top.
Total Time
35min
4.5
6 Ratings
Author: Vincenzo's Plate
Servings:
8
Ingredients
•
1
Eggland's Best Classic Egg
•
1/2
cup
Granulated Sugar
•
2
cups
All-Purpose Flour
•
3.5
oz
Sunflower Oil
•
1
tsp
Instant Dry Yeast
•
1
Lemon
•
to taste
Powdered Confectioners Sugar
Cooking Instructions
1.
Preheat your oven to 350 degrees F (180 degrees C) and line a flat baking tray with baking paper.
2.
Add All-Purpose Flour (2 cups) and Granulated Sugar (1/2 cup) to a mixing bowl.
3.
Zest the Lemon (1) and add to mixing bowl. Squeeze all of the juice from the same lemon and mix in.
4.
Next, add the Instant Dry Yeast (1 tsp), Eggland's Best Classic Egg (1), and Sunflower Oil (1/2 cup).
5.
Using the Kitchen Aid, mix the ingredients well, until it forms into small crumbly chunks. Use a slow speed first and then turn it up just slightly.
6.
Put the chunks onto a wooden board and gently knead them until they join together. The parts that crumble away can just be stuck back on as the oils from your hands will help everything come together.
7.
Break of small chunks of the mixture, rolling each one in your hands to form a small ball. Put each ball on to the tray, lining them up so there is enough space between each one for them to grow slightly without touching.
8.
Place the tray into the oven for 20 minutes at 180 degrees C (350 degrees F).
9.
Once the lemon cookies are ready, remove them from the oven and let them cool for 10 minutes.
10.
Once cooled slightly, dust Powdered Confectioners Sugar (to taste) over the top, and serve stacked on a plate for a nice presentation. Enjoy!
Nutrition Per Serving
CALORIES
290
FAT
13.5 g
PROTEIN
4.4 g
CARBS
38.5 g
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