My Favourite Cookies
What can I say about these cookies? They were addictive. I crunched and crunched and crunched until, oops!…the jar was empty. The rolling and cutting was the bit I hesitated about, but it was well worth every effort. I highly recommend them. I hope you’r enjoying the new week. Am daydreaming about spring…It’s always so nice to know winter is slowly coming to an end. Happy International Women’s Day to all the phenomenal women around the world!!!
- Ingredients
- 250g (2 cups, 9oz) flour
- ½ teaspoon cinnamon
- 1 teaspoon mixed spice or pumpkin pie spice
- 125g (1 stick + 1 tablespoon, 8 tablespoons) butter
- 120g (½ cup + 2 tablespoons) fine sugar or caster sugar
- 1 tablespoon lemon juice
- Grated rind (zest) of 1 lemon
- 1 egg, separated
- 50g (¼ cup) currants
- 30ml (2 tbsp) sour cream or thick yoghurt (N. American sour cream is very thick)
- 1 tablespoon sugar for dredging.
Please always remember to assemble all ingredients before you start. Preheat oven to 350ºF (180ºC). Line 2 baking sheets with parchment.
Sift the flour, cinnamon and mixed spice into a bowl.
Beat the butter, sugar, lemon zest and juice until light and fluffy. Beat in the egg yolk until fully incorporated.
Gently stir in the flour and raisins.
Gradually stir in sour cream or yoghurt until the dough comes together. Turn dough onto lightly floured surface and knead until smooth.
Roll the dough into to 1/4 inch thickness and cut with cookie cutter.
Transfer onto baking sheet, brush with the egg white and sprinkle sugar evenly on top.
Bake 12-15 minutes until pale golden. Transfer to a cooling rack to cool.
Place in an airtight container
Spicy Currant and Lemon Cookies
Preparation time: 45 minutes; Baking time: 15 minutes; Makes: 24-30 cookies
Ingredients
- 250g (2 cups, 9oz) flour
- ½ teaspoon cinnamon
- 1 teaspoon mixed spice or pumpkin pie spice
- 125g (1 stick + 1 tablespoon, 8 tablespoons) butter
- 120g (½ cup) fine sugar
- 1 tablespoon lemon juice
- Grated rind (zest) of 1 lemon
- 1 egg, separated
- 50g (¼ cup) currants
- 30ml (2 tbsp) sour cream or thick yoghurt (N. American sour cream is very thick)
- 1 tablespoon sugar for dredging.
Instructions
- Preheat oven to 350ºF (180ºC) convection, 375ºF (190ºC) regular oven. Line 2 large baking sheets with parchment.
- Beat butter, sugar, lemon zest and juice until light and fluffy.
- Beat in the egg yolk, until fully incoporated.
- Gently stir in the flour and raisins.
- Gradually stir in sour cream or yoghurt until the dough comes together. Turn dough onto lightly floured surface and knead until smooth.
- Roll the dough into to ¼ inch thickness and cut with cookie cutter. Transfer onto baking sheet, brush with egg white and sprinkle sugar evenly on top. Bake 12-15 minutes until pale golden.
- For cup measures, spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cookies at 350ºF (180ºC), convection for 15 minutes.
- Last Updated: 22 September 2018
myfavouritepastime.com
Love anything with currants and the flavors here sound so great. Very creative and different. – Kat
Thanks you. Love currants too!
Liz
Just looking at these makes me feel warm and homely!!
Oh yes they are really tasty.
Liz
Yum, these look delish!
Thanks, Sabrina.
Liz
These look scrumptious! Love the lemon and currant combo. I could see them disappearing fast here too.
Thanks. I love lemon and currant too!
Liz
Have you ever thought about an online ordering offer? 🙂
Oh yes of course, Eric. One of these fine days….
Liz
I sincerely look forward to that fine day. 🙂
Me too!
Liz
mmmm
I am definitely making these! THX
Happy baking and please give me a feedback!
Liz
I could eat one or a half of dozen right about now. XOXO – Bacon
You’re welcome to eat 11/2 dozen immediately. Have a lovely day!
Liz
Yum.. Love the combo
Thank you!
Liz