Skip to main content

Lemon Crinkle Cookies ~ 柠檬裂纹曲奇 ~ CNY 2016


These cookies are very lemony both in fragrance and flavour with crispy edges and a soft, chewy cakey centre.   Together with the delicate aroma of icing sugar, they were just irresistible after the first bite.  A word of caution though -  it was just impossible to roll the dough into balls even after I'd just taken it out of the refridgerator as due to our hot weather, the dough turned soft very quickly and it became very sticky.  So what I did was to pinch some dough and toss it into the icing or powdered sugar to coat.  Hence my cookies were not so uniform both in shape and in size!











These cookies are really yummy, something different from the normal CNY cookies, so why not add this to your CNY baking list too.........


Recipe for Lemon Crinkle Cookies ~ 柠檬裂纹曲奇  (adapted from 'here' )

 Ingredients

  • 250 gm plain flour
  • 1.1/2 tsp baking powder
  • 1/4 tsp salt
  • 200 gm caster sugar
  • Zest from 2 lemons
  • 113 gm unsalted butter
  • 2 eggs
  • 1/4 cup lemon juice
  • Icing sugar, sifted
Method

  1. Sift together the flour, baking powder and salt, set aside.
  2. Cream butter, sugar and lemon zest till fluffy.
  3. Add in eggs one at a time, mix well.
  4. Add juice and fold in the flour till it just comes together.
  5. Wrap the dough in cling wrap and let chill in the fridge for 30 mins. or preferably overnight.
  6. Roll dough into balls and roll in the powdered sugar to coat.
  7. Bake in a preheated oven @ 180 deg.C for 8 to 9 mins. till the edges turn slightly brown.
  8. Yield :  100 cookies, depending on the size you desire.


hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe, and





Labels:

Comments

  1. Angie's RecipesJanuary 18, 2016 at 6:05 PM

    Sweet and tangy are always a great combo. These cookies look fantastic, Cheah.

    ReplyDelete
  2. ann lowJanuary 18, 2016 at 9:38 PM

    Look good! Please save some for me :D

    ReplyDelete
  3. ZoeJanuary 19, 2016 at 9:57 AM

    Hi Cheah,

    I think these cookies taste better in their irregular shapes... More crunch? :p

    Zoe

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 22, 2016 at 10:05 PM

      Yes, I just hope that they did not flatten too much and I was glad that they didn't.

      Delete
  4. PHJanuary 19, 2016 at 6:44 PM

    I love anything lemony and I've not baked any lemony cookies before. It would be a nice change from chocolate chip cookies!

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 22, 2016 at 10:06 PM

      Come to think of it, this is also the first time that I baked lemony cookies and no regrets!

      Delete
  5. Kit @ i-lostinaustenJanuary 20, 2016 at 4:35 AM

    Tasty & yummy cookies ! YUM

    ReplyDelete
  6. ~~louise~~January 26, 2016 at 10:24 AM

    Hi Cheah:)
    When I "saw" you over at Kit's place, I just had to drop by:) Looks like I picked a perfect time. Your Lemon Crinkle Cookies look absolutely delectable!

    Thank you so much for sharing...

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut )  Puree 40 ml milk          ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...
31 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Airfried Shrimp Paste Chicken ~ 空气炸锅 虾酱鸡

Since I have recently acquired an Air Fryer I wanted to make use of it to try various recipes.  I like to use the Air Fryer as it makes clean-up very much easier and I don't have to deal with a greasy kitchen when deep frying in a pot of oil or even panfry.  Also it's more healthy as only a little oil is used and the chicken is not submerged in oil.  The crust of the Airfried Shrimp Paste Chicken is crackly and tasty and the meat is juicy too.  I kept them in the Air Fryer for about half an hour before serving and the crust was still crispy. Airfried Shrimp Paste Chicken ~空气炸锅 虾酱鸡   Ingredients 460 gm from 2 deboned whole leg of chicken (you can use bone-in chicken too) Seasoning for chicken 3/4 Tbsp shrimp paste 1 Tbsp shaoxing wine 1/2 Tbsp sugar 1/2Tbsp sesame oil 1/4 Tbsp oyster sauce A dash of white pepper Flour mixture 1/2 cup plain flour 1/2 Tbsp cornflour (helps to make the chicken skin crispy) 1/2 tsp baking powder (helps to dry out moisture before...
Post a Comment
Read more