Ingredients and Weight:
- All-purpose flour: 225g (1¾ cups)
- Unsalted butter, softened: 115g (1/2 cup)
- Granulated sugar: 175g (¾ cup)
- Large egg yolks: 2
- Lemon zest, finely grated: 3 tbsp
- Lemon juice: 3 tbsp
- Icing sugar: for dusting
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg yolks, one at a time, then stir in the lemon zest and lemon juice.
- Gradually add the flour, stirring until just combined. Do not overmix.
- Divide the dough into two equal pieces. Roll out each piece thinly (about 3mm) on a lightly floured surface.
- Cut out shapes with cookie cutters or use a knife to cut rectangles.
- Place the cookies on the prepared baking sheet and bake for 15-20 minutes, or until golden brown around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Dust with icing sugar before serving.
Nutritional Information:
Per serving (for 8 cookies):
- Calories: 150
- Fat: 8g (saturated: 5g)
- Carbohydrates: 20g (sugar: 12g)
- Protein: 2g
Dish Characteristics:
- Crisp and crumbly
- Refreshing lemon flavor
- Perfect for afternoon tea or as a dessert
User Comments:
- "These lemon snaps are amazing! The lemon flavor is just right, not too overpowering."
- "I love the simplicity of these cookies. They're so easy to make and they always turn out perfect."
- "These are the best lemon snaps I've ever had. They're so addictive!"
Special Precautions and Tips:
- Do not overmix the dough, as this will toughen the cookies.
- Use fresh lemons for the best flavor.
- If the dough is too sticky, add a little more flour.
- Let the cookies cool completely before dusting with icing sugar, or the sugar will melt.
