They’re crisp, delicate, buttery and beautifully scented with lemon. Fresh and full of spring flavour. Does it smell like spring where you are yet? If not, these spring cookies will bring it to you…
Makes about 35 cookies.
Ingredients for the spring cookies:
- 250 g cold butter, diced
- finely grated zest of 2 lemons
- 100 g icing sugar
- 1 egg
- 1 tablespoon cold water
- 340 g plain flour
Place all the ingredients in a food processor and blitz until the dough comes together into a smooth ball. Alternatively, combine everything in a bowl, chop together quickly with a knife, then briefly knead just until the ingredients come together. Wrap the dough in cling film and chill in the fridge for 30–60 minutes.
Once chilled, break off portions of dough and roll out to a thickness of about 2–3 mm on a lightly floured surface. Cut out spring or Easter shapes using cookie cutters and place on a baking tray lined with baking parchment, leaving a small gap between each cookie. Re-knead the scraps, roll out again and continue cutting until all the dough is used.
Bake for about 7 minutes at 190°C or slightly longer depending on the size of the cookies, until the edges are lightly golden. Remove from the oven and cool on a wire rack.
Store the spring cookies in an airtight container or tin for up to 7 days.
Enjoy!
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