I have always loved the light airy flavour of lemons, and the aroma of lemon zest while baking is heavenly. And then when I got some fresh rosemary from Trikaya, I knew I had to make these cookies from a recipe published in an old GoodFood Magazine.
While trying new flavours, I am always wondering if my 6 year old son would like it or if he will reject it. Kids have no qualms in saying, oh I don’t like this or it tastes yucky. But he liked this one. In fact he loved it so much that we baked another fresh batch and took it for his friends who all loved it too. So lemon and rosemary, you rock baby!
Its a simple recipe, but it will need to be refrigerated for 2-3 hours, so plan in advance.
Lemon Rosemary Cookies
What you will need:
- 1 cup all purpose flour/ maida
- 1/3 cup corn flour
- 1 and 1/2 teaspoon baking powder
- 1/2 cup butter at room temperature
- 1/4 cup castor sugar
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely grated lemon zest
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup Castor sugar for coating
How to make Lemon Rosemary cookies :
- In a bowl sift together all purpose flour + corn flour + baking powder and keep aside.
- In another big bowl, whisk butter till pale and creamy. Add the castor sugar and vanilla extract and continue whisking.
- Then add the 2 egg yolks, lemon zest and chopped rosemary and whisk for another 2 mins. Till it becomes fragrant.
- With a spatula fold in the flour mixture. It will be a fairly thick but buttery dough.
- Cut the dough into 2 parts and roll into 1 inch logs. Wrap it in plastic or cover it with a lid and let it sit in the fridge for 3 hours.
- Then cut the log into disks. Coat them with the castor sugar and place on a baking tray lined with a silicone mat or parchment paper and bake in a preheated over for 10-12 mins at 160C till slightly browned on the edges.
- Transfer to a wire rack and let them cool completely before storing in an airtight container.
Sizzle and Drizzle 