Tamal Ray’s recipe for lemon cookie crumbles | Baking

January is, for some, a time for crash eating plans and physical exercise. I have some sympathy for the thought of new yr rejuvenation (I experienced my list of resolutions drawn up in October), but placing a ban on all sweet treats, particularly right after the year we have just had, appears to be a little mean-spirited. Moderation is surely the matter we should be striving for, fairly than abstinence? It is in that spirit that this recipe arrived to be: a cinch to get ready and, sealed in an airtight container, some thing to be loved more than a few of weeks.

Lemon cookie crumbles

If you want to get the lemon zest more-fine, chop it up with a knife prior to incorporating to the combine, or, if utilizing a blender, blitz the sugar and zest alongside one another very first, prior to adding the other elements.

Prep 10 min
Chill 15 min
Prepare dinner 12 min
Can make 16

100g golden caster sugar
4 tsp finely chopped lemon zest
125g unsalted butter, cold and cut into cubes
200g plain flour
1 medium egg
1-2 tbsp icing sugar, to dust

The quickest way to make these cookies is by working with a food items processor. Put the caster sugar, lemon zest, butter and flour in the bowl and blitz for 30 seconds, until eventually the combination has a breadcrumb texture. If you’re creating them by hand, stir the sugar, zest and flour alongside one another, then rub by the chilly butter until it resembles breadcrumbs.

Whisk the egg in a modest bowl, then very carefully pour a minor into the breadcrumb mix and blitz once again, right up until you’ve included just adequate that the mix begins to clump jointly without feeling sticky (you will not will need all of the egg).

Line two massive baking sheets with greaseproof paper. Sprinkle the crumble combination on to the baking sheets to variety 16 8cm-broad circles, then chill in the fridge for 15 minutes.

Warmth the oven to 190C (180C lover)/390F/gas 6. Just prior to you bake, sprinkle ample icing sugar more than each individual of the cookies that you can only just see the dough beneath (use your fingertips, a tea strainer or a mini-sieve). Bake for 12 minutes, until finally the edges of the cookies are browned, then eliminate, leave to cool and shop in an airtight container.