John Myers
Summer Cookies
The perfect summer cookies recipe with a picture and simple step-by-step instructions.
- 225 g Soft butter
- 140 g Sugar, plus a little more to sprinkle
- 1 Egg yolks, whisked lightly
- 280 g Flour
- 1 tsp Ginger bread spice
- 1 pinch Salt
- 1 tbsp Orange peel and lemon peel
- 55 g Currants
- 1 Egg white, whisked lightly
- Beat the butter and sugar until frothy, then add the egg yolks. Sieve the flour, gingerbread spice and salt over it. Add the orange peel, lemon peel and currants and stir in until all the ingredients are well mixed. Halve the dough, form balls and wrap in cling film and leave to rest in the refrigerator for 30-60 minutes.
- Preheat the oven to 190 ° C. Line two baking sheets with parchment paper. Remove the dough from the foil and roll it out between two layers of parchment paper. Cut out circles with a cookie cutter (6cm diameter) and place them on the sheets with sufficient space.
- Bake the biscuits for 7 minutes, then brush with egg white and sprinkle with a little sugar. Bake for another 5-8 minutes, until the pastries have turned a nice light golden brown color. Let rest on the trays for 5-10 minutes. Carefully place on wire rack with a pallet knife and let cool down.
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