These cookies offer a delightful twist, combining the tangy zest of lemons and the sweet crunch of meringue with creamy white chocolate chips.
Ingredients:
For the Cookie Dough:
- 150g unsalted butter
- 100g white caster sugar
- 150g light brown sugar
- 1 medium egg
- 1 medium egg yolk
- 1 tsp vanilla extract
- 280g self-raising flour
- 1/2 tsp salt
- 100g white chocolate chips
- Zest of 2 lemons
- 40g meringue nests, crushed
Instructions:
Preparing the Dough:
- Melt the butter in a large bowl, then stir in both sugars until well combined.
- Mix in the egg, egg yolk, and vanilla extract.
- Gently fold in the self-raising flour and salt to form a dough.
- Incorporate the white chocolate chips, lemon zest, and crushed meringue into the dough.
- Roll heaped tablespoons of the dough into balls, aiming for about 15 cookies in total.
- Place the dough balls in a tin, cover with clingfilm, and freeze for two hours. For longer storage, the dough can be kept frozen for up to two months.
Baking the Cookies:
- Preheat the oven to 180°C (160°C fan-assisted) and line baking trays with parchment.
- Space the dough balls on the trays, allowing room for spreading.
- Bake for about 10 minutes until golden around the edges but still soft in the center.
- Let the cookies cool on the tray for 20 minutes before indulging.
These Lemon Meringue White Chocolate Cookies are a perfect blend of zesty, sweet, and crunchy, ideal for a unique treat any time of the day. Enjoy them fresh for the best texture and flavor.
