These lemon cookies are my new favourite thing. They have a yummy chewy middle, crunchy edges and – of course – a delightful citrus flavour. They are the type of biscuit that can be enjoyed on their own or with a cuppa. Be careful though, you might find it hard to stop at just one!
- 2 1/4 cups plain flour
- 1/4 cup cornmeal
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temp
- 1 cup sugar, more for sprinkling
- 1 1/2 tsp lemon zest
- 1 1/2 tsp orange zest
- 1/4 cup extra-virgin olive oil
- 1 large egg
- 2 tbsp lemon juice
- Preheat oven to 180C and line a baking sheet with baking paper.
- In a medium bowl, whisk together flour, cornmeal, baking soda and salt.
- In a stand mixer fitted with the paddle attachment, cream together butter, sugar, and zests on medium speed until well combined. Add oil, egg and lemon juice. Continue mixing until pale and evenly combined, about 1 minute, scraping down the sides as needed.
- Add dry ingredients to the creamed ingredients, mixing on low speed until just combined. The dough will be dense.
- Using an ice-cream scoop, spoon the dough onto the prepared baking sheet. These cookies will spread, so leave some room in between each one. Sprinkle the tops with sugar. Bake for 12 to 13 minutes. The cookies will seem like they need a minute longer, but take them out. Let cool on the pan for 1 minute before transferring to a wire rack to cool completely.