I’m always looking for new recipes. One such recipe I found recently was for Chickpea Cookies. I read the recipe before I left work, planning on buying the ingredients on my walk home. Alas, it was raining. I pulled up my hood and power-walked to Monkstown, bypassing all shops. I didn’t have the ingredients for Chickpea Cookies in the house but I did have ingredients for my regular cookie recipe, along with two lemons. This led to the birth of these Lemon and Vanilla Cookies.
My top tip when baking cookies is to allow the dough to chill before baking. Too many times, I have skipped this step and the result has been less than optimal. By chilling the dough, you slow down the rate at which the cookies spread in the oven. This means you are less likely to have a tray of cookies that merge into one. That side, one giant cookie would be just as tasty as 6 smaller cookies. Don’t you think?
This is a great basic cookie recipe that I have developed based on a recipe from Irish Baking Adventures. If you are a fan of Terry’s Chocolate Orange (which I am), you might like to replace the lemon zest with orange zest and add in 100g dark or milk chocolate chips. My S’mores Cookies are based on this basic recipe and have been one of the most popular recipes on the blog.
Hope you enjoy!
160g caster sugar
Zest of 2 lemons
1 tsp vanilla essence
230g self-raising flour
Line two bakes tray with grease proof paper. Preheat the oven to 180C.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the lemon zest and egg.
Mix in the flour until combined.
Roll the dough into 13-14 balls, place on the bake trays and chill for a minimum of 20 minutes in the fridge.
Once chilled, bake in the preheated over for 10-12 minutes.
Allow to cool slightly and harden before transferring to a wire rack to cool completely. Serve with a dusting of icing sugar, optional.