Mace and Lemon Cookies

This is a very grown up cookie, that is not to say they would not be loved my children too. Mace and lemon add a wonderful aroma to these cookies.

Serves Origin North America
Preparation 20min + 1hr to rest Heat rating (No heat)
Cooking 8 min Ease (Very difficult)
Vegetarian Yes


1 small blade Mace
50ml milk .
280g plain flour.
2 tsps baking powder .
1 egg .
110g butter, softened .
100g sugar
A squeeze of lemon
Lemon zest


Preheat oven to 180C.
Crush the mace blade in a pestle and mortar or in a grinder. Cream sugar & butter. Add egg, milk, and beat well, next add a good squeeze of lemon juice and the lemon zest. Stir together flour, mace, baking powder, and salt; mix into creamed mixture. Divide the dough in half. Cover and chill in the fridge for at least 1 hour.
On lightly floured surface, roll each half out with a rolling pin into 3cm thick circles. If dough is too soft to roll & cut nicely knead in more flour, a little at a time, until it's a good consistency. Cut with cookie cutters. Bake on a parchment paper lined baking sheet at for 7 to 8 mins. Allow to cool on a rack, then enjoy.

The cookies can be kept in an airtight box for up to 1week. Alternatively you can freeze the dough, defrost and use when you like. Keeps in the freezer for about 3-4months.

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