Lemon Berry Cookies
When you’re looking for a delightful way to use those fresh lemons from your tree, these Lemon Berry Cookies are the answer! A perfect harmony of zesty lemon-infused shortbread, topped with luscious raspberry white chocolate and a sprinkle of vibrant freeze-dried raspberries, they’re a burst of tangy and sweet flavours that will leave you craving more.
Quick and Easy Baking:
One of the best things about this recipe is it’s sheer simplicity. With the help of a food processor, you’ll have your dough ready in no time. No need for complicated steps or hours of prep – these cookies are the epitome of quick and easy baking.
The Magic Behind the Ingredients:
1. Plain Flour: Plain flour provides the structure while ensuring a tender bite.
2. Cornflour: Cornflour, also known as cornstarch, is the key to achieving that delicate and crumbly texture in your cookies. It makes these cookies practically melt in your mouth!
3. Room Temperature Butter: Butter adds richness and flavour. When at room temperature, it mixes seamlessly with other ingredients, resulting in a smoother dough.
4. Caster Sugar: Caster sugar brings sweetness to the party. It’s fine texture incorporates effortlessly into the dough, yielding cookies with the perfect balance of sweetness.
5. White Chocolate: Finely chopped and mixed through the dough, as well as melted and drizzled over the cookies, it provides a creamy contrast to the zesty lemon and tart raspberries.
6. Lemon Zest: Lemon Zest is the star of the show, infusing these buttery shortbread cookies with a deliciously citrus aroma and flavour
7. Freeze-Dried Raspberries: These crunchy little gems add a burst of intense raspberry flavor and a delightful pop of colour. The raspberry flavour contrasts beautifully against the buttery shortbread.
How To Store Your Lemon Berry Cookies:
To keep these cookies fresh, store them in an airtight container at room temperature. They’ll maintain their flavour and texture for up to a week.
Freezing Your Cookies:
Want to save these Lemon Berry Cookies for later? Freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe container, placing a sheet of baking paper between each layer of the cookies. You can freeze these cookies for up to 3 months. When a craving strikes, simply thaw at room temperature.
These Lemon Berry Cookies are a delightful way to enjoy the bounty of your lemon tree. They bring together the zing of lemons, the fresh delight of raspberries, and the simple pleasure of cookies made with love. If you’re like me and love lemon-infused deliciousness, be sure to explore my other lemon-inspired creations on the blog.
Happy baking!
Lots of Lemons? Try these recipes:
Lemon Bundt with Vanilla Bean Glaze
Lemon Berry Cookies
Equipment
- Food Processor
Ingredients
Lemon Cookies
- 300 g Plain flour
- 50 g Cornflour (cornstarch)
- 250 g Unsalted butter room temp
- 125 g Caster sugar
- 100 g White chocolate chopped
- 2 Lemons, zested
Raspberry White Chocolate
- 300 g White chocolate melting chips or chopped
- 3-4 Freeze dried raspberries
Instructions
Lemon Cookies
- Pre heat your oven to 180℃/350℉ or 160° Fan
- Line 2 baking trays with baking paper and set aside
- In your food processor, pulse the flour, cornflour and butter until it resembles breadcrumbs
- Add caster sugar, lemon zest and chocolate, then process until it forms a dough (this usually takes around 30 seconds)
- Roll the dough between 2 sheets of baking paper to 1cm thick. The baking paper will prevent the dough sticking. I use this rolling pin with guides for even cookie thickness
- With the dough still on the bottom sheet of baking paper and using your preferred cookie cutter (I use a 7.5cm circle cutter), cut your cookies, then gently lift each cookie with an offset spatula and place onto your prepared baking tray. The cookies will spread just a little while baking
- Bake the cookies for 15 minutes, until lightly golden. Once cooked, you can gently ease them back into neat circles with a larger cookie cutter, or with a spatula. Leave them to cool on the trays for 10 minutes
Raspberry White Chocolate
- Place the white chocolate into a microwave safe bowl and melt for 1 minute. Stir well, then continue to heat and melt in 10 second bursts
- Once melted, crush 2 freeze dried raspberries over the chocolate and stir it through
- Place the chocolate into a snaplock bag, snip off the corner and pipe onto the centre of the cookies (you don't need to be particularly neat!)
- Crush another 1-2 freeze dried raspberries and sprinkle over the cookies while the chocolate is still melted
- Enjoy!
Notes
- Unless it's a super warm day, you won't need to refrigerate the dough.
- Freeze dried raspberries can be found at most supermarkets, in the fresh food aisle or the health food section
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