This is a variation on the cookies in the last post using... wait for it... lemon and white chocolate! They're fairly lemony, but got the stamp of approval from my colleagues today :-)
(makes 16)
110g soya margarine
85g caster sugar
85g demerara sugar
grated rind of 2 lemons
2 tbsp lemon juice
225g unsifted plain flour
1 heaped tbsp soy flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
150g chopped white chocolate
1. Cream together the margarine, two types of sugar and lemon rind
2. Beat in the lemon juice
3. Combine the two flours, bicarbonate of soda and salt in another bowl, then gradually beat into the margarine and sugar mixture
4. Stir in the chocolate
5. Split the dough into 16 pieces (it can be helpful to roll into a sausage shape and chop up to ensure even-ish distribution), then roll each piece into a ball and flatten
6. Bake on greased baking trays in a preheated oven at 190°C for about 10 mins. Leave to cool on the trays
WHEAT FREE OPTION:
These can easily be made with a plain, wheat-free flour blend, although when I tried it, I had to use a fair bit more flour (probably 50-100g more). As a guide, by the end of stage 3, the dough should be soft, but not sticky enough to leave bits clinging to your hands when touched.
110g soya margarine
85g caster sugar
85g demerara sugar
grated rind of 2 lemons
2 tbsp lemon juice
225g unsifted plain flour
1 heaped tbsp soy flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
150g chopped white chocolate
1. Cream together the margarine, two types of sugar and lemon rind
2. Beat in the lemon juice
3. Combine the two flours, bicarbonate of soda and salt in another bowl, then gradually beat into the margarine and sugar mixture
4. Stir in the chocolate
5. Split the dough into 16 pieces (it can be helpful to roll into a sausage shape and chop up to ensure even-ish distribution), then roll each piece into a ball and flatten
6. Bake on greased baking trays in a preheated oven at 190°C for about 10 mins. Leave to cool on the trays
WHEAT FREE OPTION:
These can easily be made with a plain, wheat-free flour blend, although when I tried it, I had to use a fair bit more flour (probably 50-100g more). As a guide, by the end of stage 3, the dough should be soft, but not sticky enough to leave bits clinging to your hands when touched.
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