Citrus Crackle Cookies
Lemony, limey sugary goodness in a buttery cookie – a great recipe to make with the kids!
1 lemon (juice and rind)
2 limes (juice from both, rind from 1)
220g caster sugar
1 egg (beaten)
125g butter (melted)
Pinch of salt
1 tsp bicarb
350g self-raising flour
1) Combine the lemon & lime juice and rind in a bowl.
2) Mix in the sugar.
3) Mix in the melted butter. (I melt my butter in the microwave for approx 20 seconds.)
4) Mix in the egg, and the pinch of salt.
5) Finally add in the bicarb and flour in 3 batches – mixing well after each addition.
6) You should end up with a sticky dough.
7) Cover your bowl with clingfilm and refrigerate for at least 1 hour.
8) 15 minutes before you remove the bowl from the fridge, preheat the oven to 160 degrees.
9) Line a baking tray with baking parchment and cover a plate with granulated sugar.
10) Remove the dough from the fridge.
11) Using your hands, carefully shape the dough into balls and roll them in the granulated sugar before putting them on the baking tray. Slightly flatten the balls – not too much though and be aware that they will spread a lot!
12) Arrange the cookies on the tray in batches of 9 and put the remaining dough back in the fridge when it’s not being used. You can make approximately 25-30 cookies (I made 26 last time!)
13) Bake in the oven for 15-20 minutes, until the edges are light golden brown.
14) Once you have removed the cookies from the oven, transfer them immediately to a wire rack to cool.
Note: These cookies are delicious when freshly baked – crunchy on the outside and soft and citrusy in the middle. The next day they are still yummy, but they lose their crunch. So, where possible, try to finish all of these cookies on the day they are made!