Lemon Drops

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By Darren Purchese

I love anything tangy and lemony. These are delicious as they are, but you could also turn them into lime or orange drops by substituting the fruit.

When zesting citrus, zest directly into your mix to ensure that all of those amazing essential oils from the citrus are captured and not lost on your chopping board or work bench

Time

0

hour

35

minutes

Degree of Difficulty

Easy

Save

1

Portions

16
pieces

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Ingredients

Servings

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DOUGH

115g unsalted butter, room temperatue
200g caster sugar
1 whole vanilla pod, split & seeds scraped
1 whole lemon, fine zest
55g egg, (approx. 1 large egg)
245g plain flour
½tsp baking powder
65 ml lemon juice

GLAZE

125g icing mixture
0 lemon juice as needed
1

To make the dough...preheat an oven to 180 ℃ and line two standard baking trays with silicone baking paper

 

2

In a large mixing bowl add the butter, sugar, vanilla seeds, zest and beat with an electric stand mixer until the mix is pale, smooth and creamy. Scrape the sides of the bowl down with a spatula or scraper. Add the egg and beat again until all combined. Sieve the flour and baking powder together and add to the mixer. Mix slowly until a soft dough forms.

 

3

Roll the dough into 16 even sized balls and press each of them gently onto the baking trays. 8 per tray. Bake the cookies for 12 minutes or until cooked and lightly golden in colour. Leave to cool on a cake rack and make the glaze.

 

4

For the glaze...to make the glaze, sieve the icing sugar mixture into a bowl and gradually add the lemon juice a few drops at a time, mixing vigorously with a spoon until you have a thick but smooth lemon icing. Spoon the icing over each cooled and allow to set.

 

1
0 hours 0 minutes

To make the dough...preheat an oven to 180 ℃ and line two standard baking trays with silicone baking paper

2
0 hours 0 minutes

In a large mixing bowl add the butter, sugar, vanilla seeds, zest and beat with an electric stand mixer until the mix is pale, smooth and creamy. Scrape the sides of the bowl down with a spatula or scraper. Add the egg and beat again until all combined. Sieve the flour and baking powder together and add to the mixer. Mix slowly until a soft dough forms.

3
0 hours 0 minutes

Roll the dough into 16 even sized balls and press each of them gently onto the baking trays. 8 per tray. Bake the cookies for 12 minutes or until cooked and lightly golden in colour. Leave to cool on a cake rack and make the glaze.

4
0 hours 0 minutes

For the glaze...to make the glaze, sieve the icing sugar mixture into a bowl and gradually add the lemon juice a few drops at a time, mixing vigorously with a spoon until you have a thick but smooth lemon icing. Spoon the icing over each cooled and allow to set.

Recipe Tags afternoon tea, basics, lemon