Lemon Sugar Cookies
Yields approx 36
(I divided the dough in 3, baked 1 dozen and froze 2 rolls of dough for later use)
450g/15oz Plain Flour
1tsp Baking Soda
1/4tsp Salt
395g/14oz granulated sugar
44g/1.5oz packed light-brown sugar
Grated Zest of 1 Lemon
1tbsp Fresh Lemon Juice
220g/8oz Unsalted Butter, softened
2 Large Eggs
Granulated Sugar, for sprinkling
1. Preheat the oven to 180C/350F/Gas Mark 4. Line a baking sheet with grease proof paper. (if you are baking the full quantity of dough you will need 3 lined baking sheets or you will have to bake in 3 seperate batches)
2. Sift the flour, baking soda, and salt into a bowl and set aside.
3. Put the sugars and lemon zest in a seperate bowl and mix with an electric mixer on medium speed for 30 seconds. Add the butter and mix until pale and fluffy, about 1 minute.
4. Mix in the eggs, 1 at a time, and then the lemon juice.
5. Reduce the speed and gradually add the flour mixture; mix until just combined.
6. Using a tablespoon sized measuring spoon or a regular tablespoon place dough 2 inches apart on the lined baking sheet.
7. Flatten the cookies slightly with a fork and sprinkle the tops with granulated sugar, then lightly brush with a wet pastry brush and sprinkle with more granulated sugar.
8. Bake the cookies until golden, about 15 minutes. Cool on baking tray for 5 minutes before transferring cookies to a wire rack to cool completely.
9. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Chocolate Orange Cookies
Yields approx 36
(I divided the dough in 3, baked 1 dozen and froze 2 rolls of dough for later use)
450g/15oz Plain Flour
1tsp Baking Soda
1/4tsp Salt
395g/14oz granulated sugar
44g/1.5oz packed light-brown sugar
Grated Zest of 1 Orange
2tbsp Fresh Orange Juice
220g/8oz Unsalted Butter, softened
2 Large Eggs
100g Plain Chocolate, melted
1. Preheat the oven to 180C/350F/Gas Mark 4. Line a baking sheet with grease proof paper. (if you are baking the full quantity of dough you will need 3 lined baking sheets or you will have to bake in 3 seperate batches)
2. Sift the flour, baking soda, and salt into a bowl and set aside.
3. Put the sugars and orange zest in a seperate bowl and mix with an electric mixer on medium speed for 30 seconds. Add the butter and mix until pale and fluffy, about 1 minute.
4. Mix in the eggs, 1 at a time, and then the orange juice.
5. Reduce the speed and gradually add the flour mixture; mix until just combined.
6. Using a tablespoon sized measuring spoon or a regular tablespoon place dough 2 inches apart on the lined baking sheet.
7. Flatten the cookies slightly with a fork.
8. Bake the cookies until golden, about 15 minutes. Cool on baking tray for 5 minutes before transferring cookies to a wire rack to cool completely.
9. Once they are cool melt the chocolate in a bowl in the microwave (if you do not bake all af the cookie dough simply reduce the amount of chocolate accordingly ie. if you bake 1/3 of the cookie dough melt 1/3 f the chocolate)
10. Using a teaspoon drizzle lines of chocolate across the cookies to form a pattern. I drizzled in different directions but you can do it which ever way you prefer.
11.Cookies can be stored in an airtight container at room temperature for up to 3 days.
