Crumble Cookies with Candied Lemon Peel
Crisp cookies with lemon zest, walnuts, and white chocolate chips, finished with a lemon glaze
Ingredients
butter, diced
175 g
fine granulated sugar
90 g
egg, beaten
1
lemon zest, finely grated
1
cake flour
200 g
candied lemon peel, chopped
90 g
walnuts, chopped
75 g
white chocolate chips
50 g
powdered sugar, sifted
50 g
lemon juice
1 tbsp
candied lemon peel strips, for garnish
Instructions
1
Prepare the oven
Preheat the oven to 180°C (350°F). Grease or line two baking sheets with parchment paper.
2
Make the dough
Cream the butter and sugar in a bowl. Add the egg, lemon zest, and flour. Mix carefully. Add the candied lemon peel, chopped walnuts, and white chocolate chips and mix again.
3
Bake
Drop spoonfuls of dough onto the baking sheets, spacing them slightly apart. Bake for 12 to 15 minutes, until the cookies are golden. Transfer to a wire rack to cool.
4
Decorate
Place the powdered sugar in a bowl and add the lemon juice. Drizzle the glaze over each cookie. Optionally decorate with candied lemon peel strips.
