Tamal Ray’s recipe for lemon cookie crumbles | The sweet spot


January is, for some, a time for crash diets and exercise. I have some sympathy for the idea of new year rejuvenation (I had my list of resolutions drawn up in October), but putting a ban on all sweet treats, especially after the year we’ve just had, seems a little mean-spirited. Moderation is surely the thing we should be striving for, rather than abstinence? It’s in that spirit that this recipe came to be: a cinch to prepare and, sealed in an airtight container, something to be enjoyed over a couple of weeks.

Lemon cookie crumbles

If you want to get the lemon zest extra-fine, chop it up with a knife before adding to the mix, or, if using a blender, blitz the sugar and zest together first, before adding the other ingredients.

Prep 10 minChill 15 minCook 12 minMakes 16

100g golden caster sugar4 tsp finely chopped lemon zest125g unsalted butter, cold and cut into cubes200g plain flour1 medium egg1-2 tbsp icing sugar, to dust

The quickest way to make these cookies is by using a food processor. Put the caster sugar, lemon zest, butter and flour in the bowl and blitz for 30 seconds, until the mixture has a breadcrumb texture. If you’re making them by hand, stir the sugar, zest and flour together, then rub through the cold butter until it resembles breadcrumbs.

Whisk the egg in a small bowl, then carefully pour a little into the breadcrumb mix and blitz again, until you’ve added just enough that the mix starts to clump together without feeling sticky (you won’t need all of the egg).

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