For those who I’ve managed to catch (just in the nick of time!) with their hand reaching out… hovering in guilty indecision… I ask you very kindly to leave that packet of cookies/biscuits on the supermarket shelf… step away from the cookie aisle… and gather up the ingredients listed below instead. This easy, no-fuss recipe is perfect for bringing little people (or big people who say that they can’t cook…) into the kitchen to help out with some simple measuring, stirring and scooping… I don’t care what anyone says… baking is deliciously fun! It brings people together and there’s always the bonus that your cookie jar will be well-stocked for the weekend!
With my cookie jar already filled to the brim, I’ll be looking out for something else to cook with my kids this weekend. My inspiration is sure to come from the gorgeous crowd, already starting to arrive at Fiesta Friday this week! Angie from The Novice Gardener, along with her co-hosts for this week (sue@birgerbird and prudy@Butter, Basil and Breadcumbs) are there to give a warm welcome to both visitors and fellow bloggers alike… so come along and see what everyone else has been up to this week!
Lemon White Chocolate Cookies
- 125g/½ Cup Unsalted Butter (softened)
- 160g/⅔ Cup Raw (Caster) Sugar
- 1 Free-Range Egg
- Zest of 1 Lemon
- 2 Tablespoons Lemon Juice
- 190g/1¼ Cups Plain Flour (sifted)
- 1 Teaspoon Baking Powder (sifted)
- Pinch of Salt
- 200g/1 Cup White Chocolate (chopped)
Pre-heat the oven to 190°C. Line 2 baking trays with parchment/baking paper.
Cream the butter and sugar in an electric mixer until light and fluffy. Add the egg, lemon zest and juice and continue to mix until well combined. Stir in the sifted flour, baking powder and salt and when almost combined, add the white chocolate and stir to evenly distribute.
Place teaspoonfuls of mixture onto the lined baking trays (allowing space between each cookie for them to spread) and bake for about 10 minutes, or until golden.
Note: Keep a close eye on these (particularly if baking on 2 shelves of the oven), as the bases can go from golden to burnt in the blink of an eye if you leave them for too long.
Allow the cookies to cool for 5 minutes on the tray, before transferring to a cooling rack. Enjoy!