Lemon Raspberry Cookies
Butter, brown sugar and lemon zest rubbed together for maximum citrus, dotted with freeze-dried raspberries, finished with a sharp lemon glaze.
Ingredients
Method
Beat the butter, brown sugar, granulated sugar and lemon zest together on medium speed for 2 to 3 minutes, until smooth and fluffy.
Add the egg and vanilla and mix until fully combined.
Add the flour, salt and baking soda and mix until just a few streaks of flour remain, then fold in the crushed raspberries.
Scoop into roughly 50g balls, place on a lined baking sheet, and chill in the fridge for 15 to 30 minutes.
Heat the oven to 175°C.
Bake for 12 to 15 minutes, until the edges are just golden and set and the centres still look soft and pale.
Let the cookies cool on the sheet for 5 minutes, then move to a wire rack.
Whisk the lemon juice and powdered sugar together while the cookies cool. Drizzle the glaze over each cookie and finish with the reserved crushed raspberries.
Rub the sugar and lemon zest together with your fingers before beating in the butter, it infuses the citrus oils straight into the sugar for a fuller lemon flavour.