These Lemon Drops are quick to make, soft, slightly spongy and sooooo addictive! I was eating those cookies like mad, could not walk away from the plate! You know what I'm talking about here, huh? ;) They taste fresh and zingy, pure lemon! They are light, so it's very easy to just keep eating one by one, especially when you have a cup of nice coffee by your side...
This very easy and quick recipe comes from "Life is sweet" by The Hummingbird Bakery. This time I haven't change the recipe at all, as normally I would have reduced the amount of sugar in Hummingbird Bakery recipes. I was afraid, that the lemon taste will be too tangy, too prominent, so I kept to the recipe very rigorously - which rarely happens in my case... ;)
How to make it...
Ingredients:
- 115 g unsalted butter, softened
- zest of 2 lemons
- 215 g caster sugar
- 1 large egg
- 60 ml fresh lemon juice
- 60 ml cold water
- 270 g plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Preheat the oven to 175 C. Line three large baking sheets with non- stick baking parchment.
Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk. Cream the butter, lemon zest and sugar together for around 5 minutes on a medium- high speed until light and fluffy. Add the flour, lemon juice and water to the butter mix and combine together on a low speed. The mixture will look slightly curdled, but thats fine. Sift the dry ingredients together in a bowl and add to the creamed mixture. Mix further with a spatula to make sure all is well mixed, but overbeaten.
Measure out rounded tablespoon sized pieces of cookie. Bake for 12-14 minutes then cool for 5 minutes before removing carefully to a wire rack to cool completely.
Smacznego!
You may also like:
This very easy and quick recipe comes from "Life is sweet" by The Hummingbird Bakery. This time I haven't change the recipe at all, as normally I would have reduced the amount of sugar in Hummingbird Bakery recipes. I was afraid, that the lemon taste will be too tangy, too prominent, so I kept to the recipe very rigorously - which rarely happens in my case... ;)
How to make it...
Ingredients:
- 115 g unsalted butter, softened
- zest of 2 lemons
- 215 g caster sugar
- 1 large egg
- 60 ml fresh lemon juice
- 60 ml cold water
- 270 g plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Preheat the oven to 175 C. Line three large baking sheets with non- stick baking parchment.
Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk. Cream the butter, lemon zest and sugar together for around 5 minutes on a medium- high speed until light and fluffy. Add the flour, lemon juice and water to the butter mix and combine together on a low speed. The mixture will look slightly curdled, but thats fine. Sift the dry ingredients together in a bowl and add to the creamed mixture. Mix further with a spatula to make sure all is well mixed, but overbeaten.
Measure out rounded tablespoon sized pieces of cookie. Bake for 12-14 minutes then cool for 5 minutes before removing carefully to a wire rack to cool completely.
Smacznego!
You may also like:
Comments
Post a Comment
Thank you for taking your time and leaving a comment.
Pozdrawiam, Anula.