Lemon and white chocolate cookies recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Cream together the butter, lemon zest and sugar until light and fluffy. Gradually beat in the eggs, adding a little at a time. Finally, sift in the flour, baking powder and bicarbonate of soda and stir in the chopped chocolate. Mix until the dough comes together.
2. Roll balls of the mixture to the size of a walnut, and then lightly press to flatten. Place on a baking sheet, leaving a little space between each to allow for slight spreading.
3. Bake for 12 mins, until the dough has slightly risen and is lightly golden. Remove from the oven and cool on a rack. Store in an airtight container.

• See more Sweet bakes, biscuits and pastry recipes

• Freezing and defrosting guidelines

  All biscuits are perfect for freezing, you can even freeze the dough and bake your biscuits fresh. Cookie dough makes a lovely gift too. Package your biscuits carefully when they are completely cold and always freeze them on the same day you bake them, they can be frozen for up to 2 months. Or they can be kept in an airtight container for up to a week – After a week they will not be as crisp and the flavour and overall texture won’t be as good, but they are still edible for a day or 2.