These Easy and Delicious Lemon and Raspberry Cookies are Both Tasty and Simple to Make!
For these delicious Raspberry and lemon cookies you only need a few ingredients and a little love.
INGREDIENTS
8 oz (227g or 2 sticks) Softened Butter (think easily spreadable).
4 oz (113g or 1/2 cup) white sugar(granulated or caster are both okay, just use what you have.)
8 oz (227g or a generous 1 3/4 cups) Self Raising Flour (OR Plain/All Purpose Flour plus 2.5 tsp Baking Powder).
2 oz (57g or 1/2 cup) Cornflour (cornstarch in the US).
1 teaspoon Lemon Extract
3 rounded Tablespoons Freeze Dried Raspberry Pieces
INSTRUCTIONS
Heat the oven to 170 C (160 fan Gas Mark 3).
Cream together the butter and sugar.
Add the self raising flour, cornflour and lemon extract.
Stir until combined and starting to clump together.
Next add the raspberry pieces and mix until the raspberry pieces are mixed throughout and starting to bleed into the cookie dough. But don’t over work the dough or you’ll get tough cookies! (They may not bleed if mixing by hand)
Tip the dough out onto a clean work surface and bring together into a lump.
Pull off small pieces of dough about 1 to 1 1/2″ diameter and roll into balls. Place spaced out onto a greased or non stick baking sheet or a silicone cookie sheet.
Next you need to flatten them slightly. I tried two ways but I preferred the finished look of the first.
You can dip the bottom of a glass in flour and press the dough balls gently to flatten the slightly or dip a fork in water and use that to flatten them.
Bake for 12 to 14 minutes.
Leave to cool for 2 minutes and then carefully transfer to a cooling rack to cool.
Optional Decoration
Drizzle with white chocolate and sprinkle with a few freeze dried raspberry pieces.
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Raspberry and Lemon Cookies
An easy and delicious raspberry and lemon cookie recipe that's big on flavour
Ingredients
- 8 oz (227g or 2 sticks) Softened Butter (think easily spreadable).
- 4 oz (113g or 1/2 cup) white sugar(granulated or caster are both okay, just use what you have.)
- 8 oz (227g or a generous 1 3/4 cups) Self Raising Flour (OR Plain/All Purpose Flour plus 2.5 tsp Baking Powder).
- 2 oz (57g or 1/2 cup) Cornflour (cornstarch in the US).
- 1 teaspoon Lemon Extract
- 3 rounded Tablespoons Freeze Dried Raspberry Pieces
- Optional For Decoration - 2oz White Chocolate and a few Raspberry pieces.
Instructions
- Heat the oven to 170 C (160 fan Gas Mark 3).
- Cream together the butter and sugar.
- Add the self raising flour, cornflour and lemon extract.
- Stir until combined and starting to clump together.
- Next add the raspberry pieces and mix until the raspberry pieces are mixed throughout and starting to bleed into the cookie dough. But don't over work the dough or you'll get tough cookies! (They may not bleed if mixing by hand)
- Tip the dough out onto a clean work surface and bring together into a lump.
- Pull off small pieces of dough about 1 to 1 1/2" diameter and roll into balls. Place spaced out onto a greased or non stick baking sheet or a silicone cookie sheet.
- Next you need to flatten them slightly. I tried two ways but I preferred the finished look of the first.
- You can dip the bottom of a glass in flour and press the dough balls gently to flatten the slightly or dip a fork in water and use that to flatten them.
- Bake for 12 to 14 minutes.
- Leave to cool for 2 minutes and then carefully transfer to a cooling rack to cool.
- Optional Decoration. Drizzle with white chocolate and sprinkle with a few freeze dried raspberry pieces.
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