Home Sweet Home Bakealong 37: Lemon & Ricotta Cookies
On the cakier end of the cookie spectrum, I really liked these zesty little lumps.
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 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.
Join Beckie and me in our Epic 100 part bakealong. Next up: Caramel Pie
I’m entering this in the new #CookBlogShare, which is being hosted this week by Kirsty from Hijacked by Twins
