Ingredients for Lemon Custard Cookies
- 175g softened unsalted butter
- Caster Sugar
- 1 tsp vanilla extract
- Lemon
- 2 large egg yolks
- All Purpose Flour
- 2 tbsp custard powder
- 1 tsp baking powder
- Almonds
- Cherries
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How to Make Lemon Custard Cookies
- Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
- In a medium bowl, sift together 250g all-purpose flour, 2 tbsp custard powder, and 1 tsp baking powder. Set aside.
- In a large bowl, cream together 175g softened unsalted butter and 150g granulated sugar until light and fluffy (about 3-5 minutes using an electric mixer).
- Beat in 1 tsp vanilla extract, the zest of 1 lemon, 2 tbsp lemon juice, and 2 large egg yolks until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
- Transfer the dough to a piping bag fitted with a 1cm star nozzle.
- Pipe 1-inch apart onto the prepared baking sheets.
- Top each cookie with a fresh cherry or a slivered almond.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
20g
Fat
26g
Carbs
5g
