Sweet lemony cookies

By Drum Digital
30 June 2014

Makes 15

Preparation: 20 min

Freezing: 2 hours

Baking: 10 min

500 ml (2 c) flour

250 ml (1 c) caster sugar

2 ml (½ t) salt

15 ml (1 T) grated lemon zest

250 g butter, cut into pieces

2 egg yolks

5 ml (1 t) fresh lemon juice

60 ml (¼ c) icing sugar for coating


2 eggs

2 egg yolks

160 ml (¾ c) caster sugar

80 g butter

juice and zest of 2 lemons

1        Blitz the flour, caster sugar, salt and lemon zest in a blender until combined. Add the butter and blitz until the mixture has a sandy texture. Add the egg yolks and lemon juice and blitz until the dough comes together. Divide in half and form each into a log. Wrap in clingfilm and freeze until firm, about 2 hours.

2        Preheat the oven to 180 °C and line two baking sheets with baking paper.

3        Spread out the icing sugar on a clean surface and roll the logs over the sugar to coat them. Slice thickly and arrange well spaced out on the baking sheets. Bake for 10 minutes or until the cookies are golden brown around edges.

4        Lemon curd: Whisk the eggs, yolks and caster sugar in a pot over low heat until smooth. Whisk in the butter, lemon juice and zest until thick. Strain through a sieve.

5        Sandwich the cookies together in pairs with a spoonful of curd.

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