After buying four juicy, fresh lemons from a farmers market, and having recently snapped up a cutie cute moulded cookie tray on sale, I decided to whip up a batch of simple lemon cookies for the family.
The first batch I made to the recipe below. The second time around, I added a little coconut for extra flavour (I would have used poppy seeds instead if I had some). I served these citrus treats with a dusting of icing sugar, topped with a sprinkling of lavender. Pretty AND tasty!
Variations: For something a little different add a tablespoon of poppy seeds or 1/3 cup of desiccated coconut. Use 2 teaspoons of vanilla essence if you don’t have any extract. If you don’t have a moulded cookie tray (a madeleine pan also works well), roll the mixture into balls and cook on a flat baking tray.
- 2½ cups plain flour
- 1 cup sugar
- 2 tsp bicarbonate of soda
- ¼ tsp salt
- 2 Tbs lemon zest
- 1 cup canola oil
- ½ cup lemon juice
- 1 tsp pure vanilla extract
- Preheat the oven to 180°C. Sift the flour, sugar, salt and zest.
- Add the kneading blade to the bowl and set at speed 5 for 20 to combine.
- Pour the oil, lemon juice and vanilla and set at speed 8 for 1 minute.
- Add spoonfuls of mixture to a moulded tray and press down each shape.
- Bake for 8-10 minutes until golden on top. Leave in the tray for 5 minutes then transfer to a wire rack to cool.
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