Saturday, July 20 2024

Lemon and ginger cookies are delicious, delicate and crumbly treats with the fresh and fragrant taste of lemon and ginger.

Lemon cookies are perfect with tea, partly because they have a vintage look in perfect British style, but they are also great for breakfast.


They are easy to make and bake in just 10 minutes, so you have no excuse … try them now!

 

 

Makes about 30 cookies

INGREDIENTS:

  • 2 1/2 cups of all purpose flour
  • 1 egg
  • 1/2 cup (1 stick) of butter
  • 1/2 cup of superfine sugar
  • 1 untreated lemon (use the zest and juice as required)
  • 1 tablespoon of grated ginger pulp or ginger powder (remains the same)
  • 1 teaspoon of baking powder
  • Superfine sugar (to taste)
  • Powdered sugar (to taste)

 

METHOD:

Work the butter with a spatula or whisk until creamy, then whisk in the sugar.

Add the egg and incorporate it, continuing to beat with the whisk.

Add the grated lemon zest, juice and ginger.

Finally, gradually incorporate the sifted flour and baking powder.

Compact the mixture to form a loaf, wrap it in plastic wrap and let it firm up in the refrigerator for an hour.

After an hour, form many small balls of about 0.80 oz (or smaller if you want more cookies, but let them all be the same size) and roll them in caster sugar and then in powdered sugar, coating them completely.

Place the balls, without flattening them and well apart, on a baking sheet lined with baking paper and bake at 180°C (356°F) for 10 minutes.

Allow the lemon-ginger cookies to cool before serving.

Stored in an airtight container, they will keep soft for 3 to 4 days.

 

 

 

 

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