We’re Heading Towards the End of Summer Which Means These Le

• total time: 15 minutes

Ingredients

For the cookie dough)

65g unsalted butter, melted

210g caster sugar

3 medium eggs

Zest 1 lemon

255g sifted plain flour

1 tsp baking powder

1 tsp lemon extract

200g icing sugar, to coat

To decorate)

Lemon curd

Freeze dried lemon powder

White chocolate or glacé icing, to drizzle

Mint leaves

Directions

In a large bowl mix the butter, sugar and eggs until combined before adding the zest and sifting over the flour and baking powder. Form a dough and refrigerate until firm.

Once firm, roll into equal size balls and place onto a baking tray before refrigerating again. Once solid, roll in icing sugar and place onto a baking tray, with space enough for them to spread. Refrigerate if soft. Using a tbsp measure, make holes into the cookies for your curd later. Bake for 15 minutes at 170c. Whilst still warm, compress any spread middles with the measure again. Leave to cool completely.

Fill each cookie hole with the curd before sprinkling over the lemon powder and drizzling over the icing or melted white chocolate. Serve and enjoy!