These were the non-spiced cookie that I provided for the wedding.
They are like a lemony shortbread and are great with a cup of tea as they are light and vibrant.
This recipe makes around 20 small cookies
115g butter, softened
115g caster sugar
1 lemon (rind and juice)
342g plain flour
1 tsp baking powder
1 tbsp milk
1/2 tsp lemon extract
Preheat oven to 170C.
Cream the butter, sugar, lemon rind and lemon extract until light and fluffy.
Add the egg and lemon juice gradually, beating well between each addition. Sieve in the flour and baking powder and add enough milk to form a dough. The dough should be soft but not sticky.
Roll out dough on lightly floured worktop to 1 cm thick and cut using whatever cutters you like.
Place on baking sheet and bake for about 20 minutes until pale golden brown.
Cool on wire rack. These cookies will keep for around 1 week in an airtight container.