Lemons/ limes are frequently used in Indian cooking to give food their characteristic tang as in rasams, salads and other dishes. As far as I know, we use them in larger quantities generally for making pickles.
The first time I made a lemon anything with a lot of lemon, was the Lemon Meringue Pie for the Daring Bakers challenge last month. And I’m not sure I really liked the level of tartness of the lemon filling in that.
I decided to give making lemon cookies a go because I felt that a hint of lemon, without the tartness, would be nice. And I’m happy to say I was proved right. These cookies turned out crisp and full of flavour. This is how I made them.
1 ½ cups all purpose flour
¾ cup whole wheat flour
¾ cup butter (75gm)
1 ¼ cups sugar
¼ tsp salt
¾ tsp baking powder
grated rind/ zest from 2 large lemons
1 ½ tbsp lemon juice
2 -3 drops yellow food colouring (optional)
White Chocolate Crème:
1 cup grated white chocolate
1 ½ tbsp lemon juice
cardamom powder from 3 pods
Melt the chocolate over hot (not boiling) water, add the lemon juice and cardamom powder and stir well. Use up the chocolate crème within 20 minutes or it will start setting and lose its soft consistency.
I made enough for about 8 sandwich cookies, so please adjust the measurements according to your requirement.
Beat the butter and sugar, using an electric beater, till smooth and creamy. Add the egg and mix well. Add the lemon rind and juice and the food colouring and mix well. Sieve the flours, baking powder and salt together. Add this slowly and mix everything into a dough. This dough will be a bit soft. Refrigerate for about an hour.
Take the dough out, lightly grease your palms and pinch of enough dough to shape into a round the size of a large marble. Flatten slightly into a cookie and place on a greased cookie sheet leaving some space between them (they will expand slightly on baking).
If decorating with sugar, sprinkle on top before baking.
Bake at 180C for 12 to 15 minutes. Cool on a rack. The cookies will be a little soft when they come out of the oven but will become crisp on cooling. If over baked the cookies will become very hard.
I made most of my lemon cookies plain and kept some as they were and sandwiched the others with the crème. I decorated a few with coloured sugar.
To make your coloured sugar at home, just add a couple of drops edible food colour, of your choice, to ½ a cup of granulated sugar and mix well. You can do this with a variety of colours and store this for use.
Makes 3 ½ dozen cookies.I am sending this in to The Spice Café who is hosting this month’s JFI: Lime/ Lemon.