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About this recipe:
Lovely and soft zingy lemon cookies for all occasions! nomnomnom !! :D These biscuits use both lemon zest and lemon juice.
28 small cookies
100g butter or Flora® spread
100g light brown soft sugar
1 tablespoon golden syrup
1/2 teaspoon lemon extract
juice and zest of 1 lemon
200g self-raising flour
20 min › Cook:
10 min › Extra time:
10 min cooling › Ready in:
Preheat the oven to 180 C / Gas 4. Grease 2 baking trays.
Beat together the butter (or Flora®) and light brown soft sugar until light and fluffy.
Beat in the golden syrup, lemon extract, lemon zest and juice.
Gradually fold in the flour until a slightly soft dough is formed.
Form the dough into balls (25-28) and place at least 2cm apart on the greased baking trays and press down slightly.
Bake in the preheated oven until lightly browned, about 10 minutes. Leave to cool and harden slightly before removing from the baking tray.
MOST IMPORTANTLY ---
enjoy your fresh lemon cookies!!!!
Very easy to do and turned out beatifully. I didn't use the lemon extract either just used the zest of 2 lemons and juice from half the 2nd. Certainly keep the recipe to do again.
- 20 May 2014
Lovely and lemony and soft.
- 06 Aug 2015
These are my favourite cookies ever! I sprinkled coconut flakes over the top and they turned out amazing, plus they were quick and easy to make! Did the same as others with using more lemon juice and zest instead of extract. Will make these all the time!
- 12 Jul 2015
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