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Home » Recipes » Cecotec » Lemon Crackle Cookies using a Cecotec

Lemon Crackle Cookies using a Cecotec

Name: Lemon Crackle Cookies using a Cecotec
Prep time: 32 min
Cook time: PTM
Total time: 167 min
Yield: 0 servings
Cuisine: ["French","Mediterranean"]

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(5)

Preparation time

32 min

Total time

167 min

Servings

Calories / Serving

171 Cals

Difficulty

Easy

Get ready to pucker up with these delightful Lemon Crackles, a treat that’s as vibrant as a sunny day! Originating from the zest-loving bakers of the Mediterranean, these cookies are a sweet and tangy explosion that will dance on your taste buds. Combining the brightness of fresh lemon juice and zest with the rich creaminess of butter, each bite offers a satisfying crackle, thanks to the sugar coating that gives it a playful crunch! Fun fact: lemons were once considered so precious that they were kept locked away in the kitchens of the royal households. Now, you can unleash their magic right in your own home, delighting friends and family with these easy-to-make morsels of joy. So, grab your apron and let the lemony fun begin!

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Ingredients

2 Lemons
150 g Granulated sugar
125 g Butter
1 Egg
1 Teaspoon(s) Vanilla extract
2 Tablespoon(s) Lemon juice
250 g Flour t55
1 Teaspoon(s) Baking powder
100 g Icing sugar

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Steps

Lemon Zest & Juice

Add 2 lemons, 150 g of granulated sugar in the food processor bowl.
Mix manual: 10sec / 0°C / Speed 10.
Scrape down the sides of the bowl.
Transfer the content of the food processor bowl in a bowl.
Wash the food processor bowl.
Juice the 2 Lemons and set aside 2 tablespoons of Lemon Juice.

Cookie Dough

Add 125 g of butter, 1 egg, 1 teaspoon(s) of vanilla extract, 2 tablespoon(s) of lemon juice in the food processor bowl.
Mix manual: 20sec / 0°C / Speed 4.
Add 250 g of flour t55, 1 teaspoon(s) of baking powder in the food processor bowl.
Mix manual: 30sec / 0°C / Speed 5.
Transfer the content of the food processor bowl in a cling film warp in cling wrap.
Setaside the dough in a fridge during 2h .

Baking

Preheat the oven at 175°C.
Add 100 g of icing sugar in the bowl.
Roll the chilled dough into small balls (about 2.5 cm in diameter).
Coat each ball generously in Icing Sugar.
Place the coated balls on a baking sheet lined with baking paper.
Cook in the oven at 175°C during 12min.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve Cold.