Honey Lemon Cookies

At a glance

·        Prep time: 15 minutes

·        Bake time: 10–12 minutes

·        Makes: About 20 small cookies

Ingredients

·        100 g unsalted butter, softened

·        80 g runny honey

·        1 large egg

·        Finely grated zest of 1 unwaxed lemon

·        1 tablespoon lemon juice

·        200 g plain flour

·        1 teaspoon baking powder

·        A pinch of salt

·        Icing sugar, for dusting, optional

Method

1.      Heat the oven to 180°C, or 160°C fan. Line a baking tray with baking parchment.

2.     Beat the butter and honey together until pale and creamy.

3.      Beat in the egg, then stir in the lemon zest and lemon juice.

4.     Add the flour, baking powder and salt. Mix gently until a soft dough forms.

5.      Scoop heaped teaspoonfuls of dough onto the tray, leaving space between them for spreading.

6.     Bake for 10–12 minutes, until lightly golden around the edges.

7.      Leave on the tray for 5 minutes, then transfer to a wire rack to cool.

8.     Dust with icing sugar before serving, if desired.

Storage

Keep in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months.

Allergens: Contains gluten, milk and egg.