Crunchy lemon and poppyseed cookies dusted in lemon sugar for a sunny citrus flavour and hint of fresh lemonIngredients:330g caster sugar
2 tablespoons finely grated lemon rind
225g butter, softened
1 egg
20g lemon juice
300g plain flour
1 teaspoon baking powder
10g poppyseeds
Method:1. Preheat oven to 180
oC.
2. Place 110g caster sugar and 1 tablespoon lemon rind into TM and mix
3 Secs, Speed 5. Set aside in a small bowl.
3. Place the butter and 120g (remaining sugar) in the TM and beat for
4 minutes, Speed 3 until light and fluffy.
4. Add the egg and lemon juice and beat for a further
1 minute, Speed 3.
5. Add the flour, baking powder, remaining lemon rind and poppy seeds and mix on
Knead, 30 secs until just combined.
6. Roll tablespoons of mixture into balls and roll in the lemon sugar, reserving remaining sugar.
7. Place on baking trays lined with non-stick baking paper, allowing room to spread and flatten slightly. Bake for 12-14 minuts or until
golden. Allow to cool completely on trays.
8. Sprinkle with the reserved lemon sugar to serve.
Source: Donna Hay recipe (hers looked flatter, mine are more puffed
)
