Haskap Lemon Cookies
The Haskap Lemon cookies have a soft and chewy texture to their sweet and buttery lemon flavour with the added chewiness of sweet-tart dried haskap berries.
Makes: 12-14 cookies
Prep time: 20 mins
Cook time: 12 mins
Prep time: 20 mins
Cook time: 12 mins
Ingredients:
115 grams (1 stick or 1/2 cup) Unsalted Butter, room temperature
90 grams (1/2 cup) Brown Sugar
50 grams (1/4 cup) Granulated Sugar
1 tsp Lemon Juice
1 Large Egg, room temperature
210 grams (1 and 1/2 cup) All Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Salt
150 grams (1 cup) White Chocolate, roughly chopped
85 grams (1/2 cup) Dried Haskaps
Grated Lemon Rind from one lemon
90 grams (1/2 cup) Brown Sugar
50 grams (1/4 cup) Granulated Sugar
1 tsp Lemon Juice
1 Large Egg, room temperature
210 grams (1 and 1/2 cup) All Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Salt
150 grams (1 cup) White Chocolate, roughly chopped
85 grams (1/2 cup) Dried Haskaps
Grated Lemon Rind from one lemon
Directions:
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- In a large mixing bowl, add butter and sugars and beat using an electric beater for a minute or two until smooth and creamy. Add egg and vanilla and beat until combined, scraping down the sides of the bowl.
- Add flour, baking soda and salt, and beat briefly until a soft cookie dough forms. Add chocolate chunks and haskaps and mix through.
- Scoop out cookie dough, roughly 1.5 tablespoons per cookie, and roll each ball smooth in your hands. Place cookie dough balls on prepared trays, leaving room for cookies to spread out in the oven.
Place in oven for 10-12 minutes or until golden brown on the edges. Leave to cool for 5-10 minutes before transferring to a wire rack to cool completely