Sunday, August 10, 2008

Tangy or sweet - you decide

This is one of my favourite cookie recipes, as the result is a very shortbread-y, sweet biscuit with the fantastic tang of craisins and lemon. In fact, I like to add some lemon juice to the mix, to make it even tangier. It is from the ‘Slice and Bake’ section of the AWW Cookies cookbook.

Lemon Craisin Cookies
makes approx 40

250g unsalted butter, softened
1¼ cups icing sugar
1 tbsp lemon zest, finely grated (plus about 1 tbls lemon juice if you like)
1 tsp vanilla extract
2 cups plain flour, sifted
½ cup rice flour, sifted
¼ cup cornflour, sifted
¾ cup coarsely chopped craisins
1 egg, lightly beaten

Beat butter, icing sugar, vanilla extract and lemon zest in a bowl with an electric mixer until light and fluffy.
Stir in sifted flours. Then add the egg.
Stir until the egg is incorporated and divide the mixture in half.
Knead each half on a lightly floured surface until smooth.
Roll each half into a log and wrap in baking paper or plastic wrap and refrigerate for 1 hour.

Preheat oven to 160°C.
Slice the logs into 1cm discs and place on a baking tray about 3cm apart.
Bake for about 15-20 minutes or until light golden in colour.
Cool on wire rack. Can be kept in an airtight container for about 4 days.

Recipe from ‘Cookies’ (The Australian Women's Weekly mini book 2007)

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Ooh, look at this, too...