Preparation time is 20minutes
Cook time is 55minutes
Total time is 1hours 15minutes
Serve is for 20 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
20
Lemon drizzle icing
- 1 cup icing sugar mixture
- 2teaspoons lemon juice
- 1tablespoons Woolworths milk
- 1 small lemon, zested
- 150grams unsalted butter, softened
- 1 cup brown sugar
- 1 free range egg
- 1 1/2 cups plain flour
- 1teaspoons baking powder
- 1/2 cups desiccated coconut
- 1 lemon, zested, juiced
Nutrition per serving
795kJ / 190Cal
795 Kilojoules or 190 Calories
9% of daily energy intake*
Protein
1.7grams
Fat
8.2grams
Carbs
27.2grams
Sugars
20.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Be inspired by zesty lemons with this recipe for lemon drizzle cookies. These sweet morsels are topped with a tangy lemon icing, and are perfect with a cup of tea.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper. Using an electric mixer, beat butter and sugar until pale and creamy. Add egg. Beat to combine.
Step 2 of 4
Sift flour and baking powder over butter mixture. Add coconut, zest and lemon juice. Stir to combine. Roll heaped tablespoonfuls of mixture into balls. Place balls, 5cm apart, on trays. Using the palm of your hand, flatten slightly.
Step 3 of 4
Bake, one tray at a time, for 18 minutes or until light golden. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely.
Step 4 of 4
To make the lemon drizzle icing, sift icing sugar into a bowl. Add lemon juice and milk. Stir until smooth. Drizzle icing over cookies. Sprinkle with zest. Stand for 30 minutes or until set. Serve.
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