Lemon Shortbread Cookies by Love and Lemons

Posted on June 03, 2021 by Michelle Bowles | 0 Comments


1/2 cup softened butter

1/3 cup cane sugar

1 medium lemon zest

1 tbls fresh lemon juice

1 tbls fresh thyme leaves, chopped

1 1/4 cups all purpose flour

1/4 tsp sea salt


1. Preheat the oven to 180C

2. Line a large baking tray with baking paper

3. Cream the butter in an electric mixer.

4. Add the sugar and beat until fluffy, scraping down the sides of the bowl as required.

5. Add the lemon zest, lemon juice, and thyme. Mix again.

6. Add the flour and salt. Mix until just combined.

7. Turn the dough out onto a lightly floured surface and flatten into a 1" circle.

8. Wrap and chill the dough for 15-30 minutes until slightly firm.

9. Roll the dough on a lightly floured surface until about 1/2 cm thick. 

10. Use your choice of cookie cutter to cut out desired shapes. 

11. Transfer to the baking tray and bake for 10-14 minutes or until the edges are lightly browned. 

12. Transfer the cookies to a wire rack to cool. 


Recipe from Love and Lemons

Posted in Baking, baking with kids, biscuit recipe, biscuits, cookie, cookie cutter, cookie cutters, cookie recipe, Cookie Share, Cookies, cooking, lemon biscuits, lemon cookies, lemon shortbread

Springerle by

Posted on August 27, 2020 by Michelle Bowles | 0 Comments


4-5 eggs, 220g weighed

500g flour

500g icing sugar

1 tbls cleaned and slightly roasted star anise

1 tbls cherry brandy (optional)


1. Beat the eggs and sugar thoroughly until the mixture turns in to an airy creme.

2. Knead the anise and flour into it and let it rest for 10 minutes.

3. While the dough is still slightly sticky, divide in to 4 even portions.

4. Lightly dust with flour so that the dough feels like silk. Roll it out to a thickness of 8-10mm.

5. Dust the Springerle with flour.

6. Lightly press the Springerle into the dough until the mould cavity is sufficiently filled.

7. Cut out the mould image with a suitable cookie cutter. 

8. Line a baking tray with baking paper.

9. Place the Springerle on the tray and leave for 12-24 hours (dependant on size) in an even temperature to dry. If you are concerned about temperature you can leave on the bottom shelf of the fridge. 

10. Set the oven to 150-160 degrees and bake for 12-15 minutes. The picture should remain white while the base turns slightly brown in colour. 

11. A successful Springerle will be soft on the inside and crisp on the outside. 

Recipe supplied by

Posted in cookie, cookiecutter, design, dessert, mould, springerle, springerle moulds

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