I was at a loose end one weekend, so rummaged through my baking books to see what I could bake. These sounded great, but sadly were a little of a disappointment. There’s nothing wrong with them per se, they were just not what I expected. The cookies potentially could have been absolutely fantastic: buttery, slightly crunchy (like shortbread), with an intense chocolate and zesty flavor, but instead they turned out to be really soft cookies; with a vague, almost non-existent chocolate and lemon flavor (blink and you’d miss it). To me, it seemed like a waste of ingredients.
Nonetheless, I have included this recipe in my blog, because someone, somewhere out there may want to bake vaguely chocolatey/lemony soft cookies. I believe that the only good point of these cookies are that they are pretty to look at.
CHOCOLATE AND LEMON COOKIES
From “The Baking Bible with more than 300 recipes”
Makes about 10-12 (7.5 cm/3 inch) cookies
- 125 g (½ c and 1 tablespoon) unsalted butter
- 90 g (¾ c) icing (powdered) sugar
- 1 egg, lightly beaten
- 2 teaspoons finely grated lemon zest
- 150 g (1 c) plain (all-purpose) flour
- 25 g (¼ c) unsweetened cocoa powder
- 2 tablespoons chopped mixed (candied) peel
1. Preheat the oven to 175°C (350°F), and line a baking tray (pan) with parchment paper.
2. Beat the butter and sugar together until light and fluffy.
2. Add the egg and lemon zest, and beat until well combined.
4. Fold in flour and cocoa until just combined.
5. Spoon mixture into a piping (pastry) bag fitted with a 1.25 cm (½ inch) star piping nozzle (tip).
6. Pipe swirls about 5 cm (2 inch) in diameter onto the prepared baking tray (pan), leaving about 5 cm (2 inch) between each swirl.
7. Arrange a few pieces of mixed (candied) peel in the center of each swirl, and bake in the middle of the preheated oven for 12-15 minutes.
8. Allow cookies to cool on tray (pan) before serving.