Recipe courtesy of Collectively Homegrown by Nadia and Elke, Husk and Honey, Key & Co Publishers, RRP $49.99
RECIPE BY SHARYN CASEY’S NANA
Sometimes simple is best… A family favourite, these cookies are super easy to make and perfect with a hot cup of tea or coffee
Makes: approx. 12 | Prep time: 10 minutes | Cook time: 20 minutes
Fridge life: not recommended | Freezer life: 2–3 months in an airtight container
- 113g butter, softened
- 113g granulated sugar
- 2 large eggs
- 125g all-purpose flour
- 1 tsp baking powder
- 1 cup icing sugar
- 1 tbsp lemon juice
- pink food colouring (optional)
- freeze-dried raspberries (optional)
1. Preheat oven to 200°C and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift the flour and baking powder into the bowl and mix until well combined. The dough should be soft and slightly sticky.
5. Using a spoon or cookie scoop, drop the dough onto the prepared baking sheet. Leave enough space between each cookie for them to spread while baking.
6. Bake for about 10–12 minutes, or until the edges are golden brown and the cookies are firm to the touch.
7. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Ice with a simple lemon and icing sugar icing. We added a bit of pink food colouring and some freeze-dried raspberries to the top