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The Afternoon Show

2:00 pm 4:00 pm

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The Afternoon Show

2:00 pm 4:00 pm


Lemon & Almond Cookies

Written by on 9:43 pm

Lemon and Almond Cookies.




110 g of butter,
40g white sugar,
160g of flour – regular or gluten free,
1 teaspoon of almond essence
The grated zest and juice of a lemon
40g each of demerara and ground almonds stirred together for your topping.


  • Chop the butter into small pieces and add the flour
  • Pulse this together in your mixer until the mixture looks like breadcrumbs.
  • Now add the white sugar and give that another brief mix to distribute it through the dough.
  • Tip in the lemon zest and add the wet ingredients  – the almond essence and the juice of half the lemon until it starts to clump together .
  • Bring together into a ball with your hands.
  • Stir the demerara sugar and ground almonds  together in a nice open bowl.
  • Take a piece of the dough, roll it into a ball, flatten it slightly and then dip it both sides into the sugar/almond mix.
  • Line a flat baking tray with baking parchment and once you’ve rolled, flattened and dipped each biscuit, place them with a little bit of a space, onto the tray.
  • Place the cookies into the oven for approximately 20  minutes at 180° C until lightly golden.


** Please Note, the above image is for illustration purposes only. **

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