I have to admit it, I am a fanatic cookie baker.
I find it simply love to bake cookies at home and I don’t it a chore at all.
Baking cookies give me the pleasure and joy when my family members absolutely enjoyed munching these cookies with tea or coffee.
This is a little different from other cookies that I had baked.
It is a low cholesterol cookie, Raisin and Lemon Cookies which I had found the recipe in a Low cholesterol segment.
It gives the store bought cookie look which I am sure anyone would fall in love with these cookies at first glance.
You can find more step by step picture at Raisin and Lemon Cookie if you want to have a clearer picture.
- 120g butter
- 80g granulated sugar, or icing sugar
- 1 egg, Grade A
- 1 lemon, finely grated zest and juice
- 30g currants / raisins, chopped
- 240g plain flour,, sieved
- 1 egg, for glazing (optional)
Preheat oven at 180C. Line cookie tray with baking sheet with a little butter.
Cream butter and sugar in a mixing bowl until light and fluffy
Beat in the egg and mix well.
Add in the lemon zest and juice and chopped currants.
Mix again until all ingredients are well blended.
Pour in sieved flour and stir until it will form a stiff batter.
Transfer to a floured surface
Knead well and then transfer it back to the mixing bowl. Chill in fridge for 30 min.
Roll out the dough on lightly floured surface.
Dip cookie cutters into the flour so that the cookie dough does not stick into it.
Stamp the cookies out, transfer to the lightly greased baking sheet
Bake in oven for 15 minutes or until the cookies turn golden brown.
The cookies may feel soft after freshly bake.
Leave them to cool on the rack for 10 minutes.
You will be amazed that these cookies turn firm and crunchy after that.
Store in air tight container.
What type of cookies do you prefer?
Have you tried homemade cookies?
copyright allrights reserved and photos by peacpurple