Liz Lemon Lemon & Sour Cream Cookies
An Original Recipe by Lorraine Elliott adapted from the Tigner family cookbook
Preparation time: 30 minutes
Cooking time: 15 minutes
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2 eggs
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1 cup/220g/7.7ozs caster/superfine sugar
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1/3 cup/75gram/2.65ozs melted butter
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1/2 cup/125ml/4flozs sour cream
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1 teaspoon vanilla
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1 teaspoon bicarb of soda
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finely grated zest of a whole lemon
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the juice from half a lemon
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2 cups/300g/10.6ozs plain flour
To decorate
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White fondant
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Cornflour to dust
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1 tablespoon lemon curd or jam
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Yellow icing pen
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CD paper cases (found at newsagencies or the post office)
Step 1 - Line 2 baking trays with parchment and preheat the oven to 180C/350F. Either by hand or with an electric mixer, beat eggs and then add sugar, cream butter, vanilla and lemon zest. Then add flour and baking soda and lemon juice. Dollop in heaped tablespoon quantities onto parchment leaving room for spread. Bake for 12-15 minutes and leave on baking trays to cool.
Step 2 - Meanwhile, roll out white fondant on a surface lightly dusted with cornflour. Cut out circle to roughly fit inside the cookies. Spread a little lemon curd on top of the cooled biscuit and affix fondant circle on top. Then pipe an "L" with the icing pen. Wait until icing is completely set before sliding into CD paper cases.