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Lemon Cookies
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Source: https://recipheon.com/en/recipes/desserts/lemon-cookies
About this recipe
These crisp lemon cookies are flavored with zest for a fresh aroma without any rich frosting or glaze. All-purpose flour, egg, sugar, and plant-based butter form the simple base, while lemon balances the sweetness and lightens the flavor. Finely grate only the yellow zest, avoiding the bitter white pith. Bake just until lightly browned for the best crisp texture.
Ingredients
200 g all-purpose flour
120 g block plant-based baking fat, 80% fat
70 g sugar
1 egg
zest of 1/2 lemon
Steps
Wash and dry the lemon. Finely grate only the yellow zest from half the fruit, avoiding the bitter white pith. Mix the softened plant-based baking fat with the sugar, egg and zest until combined.
Add the flour and briefly combine with a spatula or your hand. The dough should be soft and uniform, with no dry flour; do not work it for too long.
If the mixture sticks to your hands and will not hold its shape, cover and chill for 10–15 minutes. After chilling, it should remain pliable enough to divide easily.
Preheat the oven to 175°C with top and bottom heat. Divide the dough into 10 equal portions, space them out on a parchment-lined baking sheet and flatten to about 7–8 mm thick. Bake for 10–15 minutes, until the undersides and edges are lightly golden and the centers remain pale.
Leave the cookies on the sheet to cool slightly. Transfer to a wire rack with a spatula only once they no longer fall apart, and let them cool before serving.
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