Ingredients

The following ingredients have 8 Servings
  • 3 tbsp butter (45g)
  • 2 tbsp sugar
  • 1/4 cup plus 1tbsp all purpose flour
  • 2 tbsp corn starch (cornflour)
  • 1/2 tbsp Meyer lemon zest ((approx 1/2 a Meyer lemon))
  • 1/2 tbsp Meyer lemon juice
  • 2 tbsp confectioners sugar (icing sugar)
  • 1 tsp Meyer lemon juice (plus a few gratings of zest)

Instruction

  • Cream together the butter and sugar so they are well combined but not overly soft.
  • Add the rest of the cookie ingredients (flour, corn starch, Meyer lemon zest and juice) and mix. You may need to press it together by hand to get it to stick, but also try not to over work the dough. Press it into a small log, wrap with cling wrap/film and chill for approx 20 minutes.
  • Preheat the oven to 350F/175C and line a baking sheet/tray with parchment or a silicone baking mat.
  • Remove the dough from the fridge and carefully cut into slices. Lay the slices on the lined baking sheet, with a bit of space between them, and carefully smooth off any rough edges/round off the shape.
  • Bake for approx 12-15 minutes until they are just starting to brown a little around the edge. Remove from the oven and allow to cool completely before moving or glazing.
  • For the glaze/icing, blend together the sugar and juice (you can also add zest or instead sprinkle a little on top after adding glaze). Either spread a little in the middle of each cookie, as I have, or you could pipe over them too in lines. Store in an airtight container.