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Home Sweet Home Bakealong 37: Lemon & Ricotta Cookies

July 26, 2015

On the cakier end of the cookie spectrum, I really liked these zesty little lumps.

lemon ricotta cookie hummingbird bakery

I did wonder if I had mis-read the recipe though as it said “about 2 tbsp dough per cookie” which would have made them huge and definitely not have given you 18-20 of them. I checked (since my track record on reading tbsp/tsp isn’t great) but it was definitely printed as tbsp. I’m pretty sure it’s a typo. I used one tbsp and got 12 good lumps of cookie. Delicious, but took 20mins too cook not 15. Other than that I can’t fault them and they are a nice change to the standard choc chip chewy biscuit type of thing. A summer cookie rather than a winter dunker, I think.

lemon ricotta summer cookie biscuit

Lemon & Ricotta Cookies
From Home Sweet Home by the Hummingbird Bakery

Makes 18-20 (if you use tsp not tbsp – see above)
For the cookies
210g plain flour
1/2 tsp baking powder
1/2 tsp salt
60g unsalted butter
200g caster sugar
1 egg
100g ricotta cheese
1 1/2 tbsp lemon juice
grated zest of 1 lemon

For the glaze
120g icing sugar
1 1/2 tbsp lemon juice
grated zest of 1 lemon

Cookies are made using the creaming method with other wet ingredients added, then dry.

lemon zet summery biscuit recipe

Join Beckie and me in our Epic 100 part bakealong. Next up: Caramel Pie#HomeSweetHomeBakeAlong
I’m entering this in the new #CookBlogShare, which is being hosted this week by Kirsty from Hijacked by Twins

CookBlogShare
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