I love to make biscuits. They are usually so quick and easy to make and the best thing about them is that my little girl loves to make them with me. So, when I found out that this December there was going to be a Secret Recipe Club Cookie Carnival I definitely wanted to be involved. I was assigned a blog, Things I Make (for Dinner) and my task was to find a cookie recipe to make.
My first choice was cherry cheesecake cookies but there were 2 obstacles. Firstly I’ve never seen graham crackers for sale here so I was planning to use digestive biscuits which we always use for cheesecakes instead. Secondly, I couldn’t find any cherry pie filling. Or even any cherries to make it with first. I was forced to accept that the final result would be too far removed from the original recipe and to look again.
My second choice was these lemon cookies. They were called lemon sugar cookies but as you will see, I messed up and so changed the name to lemon butter cookies. They were in cup measurements and the quantities were quite large so I converted to metric and halved everything. How difficult could that be? I do it all the time.
Well, I made the cookies and the mixture was quite soft. I put spoonfuls onto the baking trays with space around them and when they came out of the oven I just had one big flat cookie on each sheet. I thought maybe I should just throw it away and choose another recipe but after they had cooled a little I got my cookie cutters out. After all, why waste something that might taste good.
It was definitely the right decision. When they had cooled they were thin, crispy, lemony and buttery. Lovely lovely cookies. We kept them for quite a few days and they went a little softer and chewier but were still just as morish.
As I was about to write this post I had a look back at the original. I noticed something odd. The recipe contained less butter than flour. I looked at my recipe. It contained more butter than flour. Ooops. It seemed I had remembered to halve all the ingredients except the butter. No wonder these cookies were so lovely and buttery!
So, I apologise for not following the recipe exactly, but at the same time, I’m not sorry to have discovered a lovely new cookie recipe. If you’d like to make Lemon Sugar Cookies, as these were intended to be, then head over to Things I Make for Dinner to find out the right recipe. If you rather fancy Lemon Butter Cookies, then the recipe is below.
190g plain white flour
1/2 tsp bicarbonate of soda
225g butter, softened
175g caster sugar
25g brown sugar
2 tsp lemon extract
1 large egg
How to Make Lemon Butter Cookies
1. Turn on the oven to preheat to 180c
2. Put the flour, bicarbonate of soda and salt in a bowl.
3. In another bowl cream together the butter and sugar. Add the egg and mix in then the lemon extract. Finally stir in the flour until it is just mixed together.
4. Use a spoon to put golf ball sized pieces of cookie dough onto a baking tray.
5. Put in the oven to bake for about 15 minutes. When they are ready, let them cool on the tray for a few minutes, cut them into whatever shapes you want and then transfer them to a wire rack.