I have set myself a challenge this week. I am going find myself a new cookbook. I am going to cook something from this cookbook. I am going to share this with all of you. This won't happen until Sunday, when I have a day off, but it will happen!
So this recipe is one I whipped up before I left, and didn't have time to blog. I know a certain client of mine will be asking his lovely wife to make these the moment he knows that I have posted the recipe because, in his words 'Those biscuits were unbelievably GOOD'. 'Even though when I put it on a piece of paper and it became transparent, I didn't even care'...
Yes, I could be accused of 'buttering up the clients' - literally but these are a great recipe for a day where you don't have time but need a bit of cooking therapy. Easy and brilliant results - I adapted these from the LDS living website (no, I am not part of the LDS but they do have some great recipes). If you double the recipe like I did, they will fill up your cookie jar, put some in the freezer for later and some to take to 'butter up' the clients and colleagues too.
125gr butter, softened
1 cup caster sugar
1/2 teaspoons vanilla extract
1 tsp lemon zest
1 Tb fresh lemon juice
1/4 tsp salt
1 1/2 cups of self raising flour
1/2 cup caster sugar, extra
Preheat oven to 180 degrees c
Cream butter and sugar until fluffy
Add vanilla, egg, lemon zest and juice - then the flour, it should come together to a thick and soft dough.
Roll into balls about the size of a large walnut, then roll in sugar
Place on greased baking tray and flatten down a little and then bake for about 10 minutes until the edges just start to darken.
Cool on baking tray for about 5 minutes then transfer to cooling trays until completely cooled.
Store in airtight container for up to 5 days in the pantry or 2 months in the freezer (zip lock bags are great to put them in lots of 5 for later)
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