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!!!
Spicy Currant and Lemon Cookies
Preparation time: 45 minutes; Baking time: 15 minutes; Makes: 24-30 cookies
- 250g (2 cups, 9oz) flour
- ½ teaspoon cinnamon
- 1 teaspoon mixed spice or pumpkin pie spice
- 125g (1 stick + 1 tablespoon, 8 tablespoons) butter, room temperature
- 120g (½ cup + 2 tablespoons) fine grained sugar
- Grated rind (zest) of 1 lemon
- 1 tablespoon lemon juice
- 1 egg, separated
- 50g (¼ cup) currants
- 15-30ml (1-2 tbsp) sour cream or thick yoghurt (N. American sour cream is very thick)
- 1 tablespoon sugar for dredging.
- Preheat oven to 350ºF (180ºC) convection setting or 375ºF (190ºC) regular setting. Line 2 large baking sheets with parchment. Set aside.
- 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 enough sour cream or yoghurt until a firm dough is formed. Turn the dough onto a lightly floured surface and knead until smooth.
- Roll the dough into a circle, ¼ inch thick and cut with a cookie cutter. Arrange the cookies on the prepared baking sheets. Brush each surface 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: 27 May 2019
Step By Step Photos
Please always remember to assemble all ingredients before you start. Preheat oven to 350ºF (180ºC). Line 2 baking sheets with parchment. Set aside.
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 ¼inch thick circle or square and cut with cookie cutter.
Transfer onto the prepared baking sheet. Brush each biscuit with egg white and sprinkle sugar evenly on top.
Bake 12-15 minutes until pale golden. Let rest a few minutes then transfer to a cooling rack to cool.
Place in an airtight container