Delicious Lemon Craisin Cookies
You will love the sweet slightly tangy burst in your mouth of these delicious crumbly cookies!
Ingredients:
2sticks and 2 tablespoons unsalted butter
1¼ cups icing (confectioner’s) sugar
1 tbsp lemon zest, grated finely
1 tsp vanilla extract
2 cups plain all-purpose flour, sifted
½ cup rice flour, sifted
¼ cup cornflour, sifted
¾ cup coarsely chopped craisins
1 egg, lightly whisked
Beat butter, icing sugar, vanilla extract and lemon zest in a bowl with an electric mixer until light and fluffy.
Stir in sifted flours in two additions. Then add the egg.
Stir until the egg is incorporated and divide the mixture in half.
Knead each half on a lightly floured surface until smooth.
Roll each half into a 10 inch log.
Wrap in baking paper and refrigerate for 1 hour or until firm.
Preheat oven to 325°F. Prepare a baking tray with parchment paper.
Remove one of the logs from the fridge and slice into 1/2 inch discs.
Shape into neat circles and place on the baking tray about 1 inch apart.
Bake cookies for about 15-20 minutes.
1¼ cups icing (confectioner’s) sugar
1 tbsp lemon zest, grated finely
1 tsp vanilla extract
2 cups plain all-purpose flour, sifted
½ cup rice flour, sifted
¼ cup cornflour, sifted
¾ cup coarsely chopped craisins
1 egg, lightly whisked
Beat butter, icing sugar, vanilla extract and lemon zest in a bowl with an electric mixer until light and fluffy.
Stir in sifted flours in two additions. Then add the egg.
Stir until the egg is incorporated and divide the mixture in half.
Knead each half on a lightly floured surface until smooth.
Roll each half into a 10 inch log.
Wrap in baking paper and refrigerate for 1 hour or until firm.
Preheat oven to 325°F. Prepare a baking tray with parchment paper.
Remove one of the logs from the fridge and slice into 1/2 inch discs.
Shape into neat circles and place on the baking tray about 1 inch apart.
Bake cookies for about 15-20 minutes.
Enjoy!!!
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