The lockdown bake-off continues. I don’t know if I’ve ever baked or eaten so much in my life as I have the last month! That said I’ve no intentions of stopping because it’s giving us something nice to do together and getting something delicious to tuck into at the end makes it a win-win. We made these luscious lemon crinkle cookies yesterday which are the perfect combination of crunchy and chewy, crisp and soft, light and lemony. After chocolate, lemon is definitely my favourite ingredient when it comes to something sweet and without fail we always have a random lemon lying around. Another recipe that is straightforward to put together and the kids love rolling the mixture into balls.
Lemon Crinkle Cookies
190g plain flour
40g icing sugar
½ tsp vanilla extract
1 egg (beaten)
1 tsp lemon zest
1 tbsp lemon juice
¼ tsp baking powder
¼ tsp baking soda
Pinch of salt
- Preheat the oven to 180C. Line two baking trays with greaseproof paper and grease well. Set aside.
- In a bowl, mix together the softened butter and sugar until pale and creamy.
- Next add the beaten egg, vanilla extract and lemon juice and zest. Mix until well combined.
- Then stir in the flour, baking powder, baking soda and salt. Again mixing until well combined.
- Place the icing sugar in a bowl. Measure a generous teaspoon of the dough and form a ball. Roll the ball in the icing sugar and place on the baking tray. Repeat this process with the remaining dough, ensuring to leave plenty of space between the dough balls on the tray as the cookies will spread when cooking.
- Place in the oven for 10 minutes or until the edges begin to brown. Allow to cool for 5 minutes on the baking tray, before transferring to a wire rack to cool completely.
If you have a few more lemons lying around try this Gooey Lemon Pudding as a dessert option, it’s unreal!