Ingredients for 24 servings
1 egg, beaten
50g/ 2oz/ ⅓ cup white chocolate chips
75g/ 3oz/ ¾ cup chopped walnuts
90g/ 3 ½ oz/ generous ½ cup candied peel, chopped
90g/ 3 ½ oz/ ½ cup caster (superfine) sugar
175g/ 6oz/ ¾ cup unsalted (sweet) butter, at room temperature, diced 200g/ 7oz/ 1 ¾ cups self-raising (self-rising) flour
Finely grated rind of 1 lemon
For the glaze
15ml/ 1 tablespoon of lemon juice
50g/ 2oz/ ½ cup icing (confectioners’) sugar, sifted
Thin strips of candied peel, to decorate (optional)
Directions
Preheat the oven to 180°C/ 350°F/ Gas 4. Lightly grease two baking sheets.
Put the butter and sugar in a large bowl and beat together until light and fluffy. Add the egg and beat well together.
Add the lemon rind and flour and stir together gently. Fold the candied peel, walnuts and chocolate chips into the mixture.
Place tablespoonfuls of the mixture, spaced slightly apart, on the baking sheets and bake in the oven for 12-15 minutes, until cooked but still pale in colour. Transfer the cookies to a wire rack using a metal spatula and to leave to cool completely.
For the glaze, put the icing sugar in a bowl and stir in the lemon juice. Spoon some glaze over each cookie. Decorate with candied peel, if using.
Variation. Replace the candied peel in the cookies with glacé (candied) cherries and decorate with a small piece of cherry on top.
Energy 150 kcal/ 626kh; Protein 1,8g; Carbohydrate 16,2g, of which sugars 9,8g; Fat 9,2g, of which saturates 4,4g; Cholesterol 23mg; Calcium 31mg; Fibre 0,5g; Sodium 61mg
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