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Lemon and white chocolate cookies recipe

101 ratings

Zingy lemon and creamy white chocolate are a match made in heaven in these delicious cookies - the perfect afternoon treat. See method

Serves 20
8 mins to prepare and 12 mins to cook
225 calories / serving

Ingredients

160g unsalted butter, at room temperature
2 lemons, zested
85g light muscovado sugar
85g caster sugar
2 eggs, beaten
400g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
200g white chocolate, chopped

Each serving contains

Energy
945kj
225kcal 11%
Fat
11g 15%
Saturates
6g 30%
Sugars
15g 17%
Salt
0.2g 3%

of the reference intake
Carbohydrate 30.8g Protein 3.5g Fibre 0.8g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Cream together the butter, lemon zest and sugar until light and fluffy. Gradually beat in the eggs, adding a little at a time. Finally, sift in the flour, baking powder and bicarbonate of soda and stir in the chopped chocolate. Mix until the dough comes together.
Roll balls of the mixture to the size of a walnut, and then lightly press to flatten. Place on a baking sheet, leaving a little space between each to allow for slight spreading.
Bake for 12 mins, until the dough has slightly risen and is lightly golden. Remove from the oven and cool on a rack. Store in an airtight container.

Freezing and defrosting guidelines

All biscuits are perfect for freezing, you can even freeze the dough and bake your biscuits fresh. Cookie dough makes a lovely gift too. Package your biscuits carefully when they are completely cold and always freeze them on the same day you bake them, they can be frozen for up to 2 months. Or they can be kept in an airtight container for up to a week – After a week they will not be as crisp and the flavour and overall texture won’t be as good, but they are still edible for a day or 2.

See more Sweet bakes, biscuits and pastry recipes