Lemon and white chocolate cookies

Lemon and white chocolate cookies recipe

25 ratings

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

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

Ingredients

  • 160g (5oz) unsalted butter, at room temperature
  • 2 lemons, zested
  • 85g (2oz) light muscovado sugar
  • 85g (2oz) caster sugar
  • 2 eggs, beaten
  • 400g (13oz) plain flour
  • ½ tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 200g (7oz) 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

  1. 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.
  2. 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.
  3. Bake for 12 minutes, 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.

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