Friday, 27 September 2013
Lemon and Currant Cookies
Soft, delicious, delicate and bursting with lemon flavour, these beauties go perfectly with a cup of tea.
125g unsalted butter
200g caster sugar
60ml sour cream
1 large egg
265g plain flour
1/4 teaspoon baking powder
1/4 teaspoon salt
75g dried currants
1 tablespoon lemon zest
Preheat oven to 160C / 325F / Gas Mark 3. Generously grease 2 baking sheets or line them with baking paper.
Combine butter and sugar in the bowl of an electric mixer and beat until light and fluffy.
Beat in sour cream and egg.
In a seperate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and beat until well combined.
Stir in currants and lemon zest.
Drop by heaping teaspoonfuls of dough about 4cm apart onto prepared baking sheets. Bake until puffed and golden, about 20 minutes.