After so many posts on dieting, this week I will be posting recipes which don’t fall under diet food. If you are following my blog regularly, you might know that I am hosting Kid’s Delight – Mini Bakes this month in the blog. For this week, the theme itself is Kid’s Delight. So I will be posting three dishes which come under mini bakes. Cookies are normally small are so much apt for this category. I made three types of crinkle cookies a day and this lemon crinkles is one among them.
Crinkle cookies are so unique. They are firm as cookies, but when you take a bite, they will be soft and cake like. And they have unique patterns on top. Usually they are coated with icing sugar and then baked. Here are my Red Velvet Crinkles and Chocolate Crinkles which I posted earlier. These lemon crinkles are adapted from the chocolate crinkles. I added lemon juice and zest to the dough and also added some lemon yellow for a nice colour in the cookies. These cookies are so lemony. When I made these cookies, I haven’t started my diet yet and so I tasted a cookie. It was so tasty and I had a tough time controlling myself with just one cookie.
Makes 21 Cookies
Butter – 1/4 cup
Cane Sugar – 3/4 cup
Lemon Zest From one Lemon
Lemon Juice From one Lemon
Lemon Essence – 1/2 tsp
Lemon Yellow Liquid Colour – 1/2 tsp
Maida / All Purpose Flour – 1 + 1/4 cup
Baking Powder – 1 tsp
Milk – 1/2 cup
Icing Sugar – 1 cup
Corn Flour – 1/4 cup
In a bowl mix together lemon zest, sugar, lemon juice, lemon essence, food colour and butter.
Add milk and beat until incorporated.
Add flour and baking powder and mix to form a loose dough.
Cover with cling wrap and refrigerate for 4 hours.
Mix together icing sugar and corn flour in a bowl and set aside.
Once the dough is firm, remove it from fridge and divide into 21 equal portion.
Arrange them on a plate and refrigerate them again for 30 minutes.
Preheat oven to 175°C.
Remove the chilled dough and roll them to form a ball.
Roll them generously in the icing sugar mixture and arrange on a greased tray.
Bake them for 12 – 15 minutes until slightly firm to touch.
Remove from oven and allow it to cool on the tray for 5 minutes.
Remove from the tray and cool on a wire rack.
Store in airtight jar.