Citrus at its best!

LemonGold<sup>®</sup> & Poppy Seed Crackle Cookies

LemonGold® & Poppy Seed Crackle Cookies

Baker Anmar Wilding takes the normal cookie to the next level!

Recipe developed by @crumbcakessa

Prep time: 20 min
Refrigeration time: 30 min
Baking time: 9 min
Serves: 16 cookies

Ingredients:

  • 125g unsalted butter, at room temperature
  • 280g caster sugar
  • 1 tbsp light brown sugar
  • 1 tsp vanilla bean paste
  • 1 egg yolk
  • Zest of 2 LemonGold® seedless lemons
  • 180g plain/ cake flour
  • 1 tsp poppy seeds
  • ¼ tsp bicarb
  • ¼ tsp baking powder
  • ¼ tsp salt

Method:

Start by combining the caster sugar with the light brown sugar. Scoop out ¾ cup of the sugar mix and add this to the butter. Set the rest of the sugar aside.

Combine the flour, baking powder, bicarb, poppy seeds and salt, and set these aside.

Cream the butter and ¾ cup sugar together until light and fluffy – it should be very light in colour.

Add the egg yolk, the lemon zest and the vanilla bean paste. Mix until just combined.

Add the flour mixture and mix it all until it just forms a smooth dough. Do not mix it any further as an overworked mixture will result in tough cookies!

Divide the dough into 16 even pieces and roll them into even balls. You can also use a scale and divide the dough into 16 x 30g pieces.

Place the dough balls into the fridge for 30 minutes to rest. This is very important as the chilled dough will prevent the cookies from spreading too much.

Preheat the oven to 175’C.

Remove the cookies from the fridge and roll them in the sugar mixture that you set aside earlier.

Once completely coated, arrange them onto a baking paper-lined baking sheet leaving at least 10 cm between each cookie.

Place them in the oven and bake for 9 minutes, or until they just start turning golden brown on the edges.

Remove them from the oven and let them cool slightly on the baking sheet before transferring them to a cooling rack.

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