We are big fans of lemon cookies in this house . . . okay, so I lied, it's really only me that likes baked lemon anything, but I didn't want you to think I was a glutton and eat all the lemon stuff myself, even if it is true. haha That's actually a lie as well, I normally send half of every lemon bake I make to our good friend Doreen. She doesn't mind in the least!
This week I made these gorgeously chewy lemon cookies . . . oh boy . . . oh boy . . . were they ever good!!
Did you know that by adding honey to a cookie you automatically up it's chewiness factor? It's true . . . and think of this taste combination . . .
Lemon . . . Honey . . . the two things just go together like peas and carrots. They are natural partners. The only thing that might make them better might be the addition of some candied ginger, but I digress . . .
These are buttery and chewy and filled with gorgeous lemon and honey flavours . . . not to mention a lip puckering lemon glaze icing drizzled over top. Oh boy . . . scrumdiddlyumptious!!
Equally at home and perfect with a nice hot cuppa for a mid morning or afternoon break or with a tall glass of cold milk. Oh, and they would be really fab with a bowl of berries and cream. Just sayin'
*Lemon and Honey Chews*Makes 3 dozenPrintable Recipe
Delicious chewy cookies filled with lots of lemon flavour, sweetened with a bit of honey and then glazed with a pucker up lemon glaze. Fabulous!
280g of plain flour (2 cups)1 tsp baking powder1/2 tsp salt125g of unsalted butter, room temperature (1/2 cup)95g of sugar (1/2 cup)the zest of one unwaxed lemon1 large free range egg115g of liquid honey (1/3 cup)
For the glaze:165g of icing sugar, siftedlemon juice as needed (start with 1 TBS)
Cream together the butter and sugar. Cream in the honey and lemon zest. Beat in the egg. Sift together the salt, flour and baking powder. Stir in a third at a time into the cream mixture, until thoroughly combined. Cover and chill for half an hour.
Preheat the oven to 180*C/350*F/ gas mark 4. Butter two baking sheets. Set aside.Shape teaspoons of the dough into balls and place onto the baking sheets, leaving two inches between each for spreading. Flatten slightly with a fork. Bake for 10 to 12 minutes, until set and golden brown on the bottoms. Allow to sit on the baking sheets for 5 minutes, before lifting off onto a wire rack to finish cooling.
Whisk together the icing sugar and lemon juice, until a thick glaze forms. It should drizzle thickly off a spoon. You don't want it too runny. Drizzle over the cookies and allow to set. Store in an airtight container.
