Name: Lemon Sunshine Cookies with White Chocolate
Prep time: 10 min
Cook time: 13 min
Ingredients: 100g unsalted butter, at room temperature; 50g caster sugar; ¼ teaspoon fine salt; 100g sweetened condensed milk; 150g plain/all-purpose flour; 1 teaspoon baking powder; grated zest of 1 lemon; 100g chopped white chocolate, optional

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With crispy edges, these soft and chewy cookies, bursting with sunshine lemon, can be served as is or you can load them with white chocolate. Either way, eating these delicious cookies will brighten your day and lighten your step, come rain or shine.

**Lemon Sunshine Cookies with White Chocolate**

The Melting Pot

This recipe comes from The Melting Pot – a cookery book put together by Maggie Ogunbanwo celebrating diverse recipes contributed by members of the minority ethnic community in Wales. This particular recipe was provided by Maggie herself. Maggie lives in Penygroes, a small town in beautiful Snowdonia, North Wales.

Since moving to Wales, she has started a catering business called ‘An African Twist to Your Everyday Dish’, as well as being involved with providing support within the ethnic minority community, to set up and develop small businesses. She has learnt to speak Welsh, but the language that really connects the immigrant communities, is the language of food, as celebrated in this wonderful book.

How to make Lemon Sunshine Cookies with White Chocolate

Collect all the ingredients together:

unsalted butter, at room temperature
caster sugar
fine salt
sweetened condensed milk
plain/all-purpose flour
baking powder
grated lemon zest
chopped white chocolate, optional

How to make these cookies – as in the original recipe:

Beat the butter, sugar and salt together with an electric whisk.
Add the condensed milk and beat again.
Add the flour, baking powder and lemon zest and fold into the cookie dough.
Use a small ice cream scoop or a 1 tablespoon measure to divide the mixture into balls – you should make around 16 – 18 cookies.
Place spread out on a baking sheet and cook in a pre-heated oven for 11 – 13 minutes. (I cook 6 per sheet but it depends on the size of the baking sheet – they do spread quite a lot.)

If you want to add white chocolate:

Add the chopped white chocolate with the flour and lemon zest and fold in
These cookies have been cooked for 12 minutes

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Lemon Sunshine Cookies with White Chocolate

With crispy edges, these soft and chewy cookies, bursting with sunshine lemon, can be served as is or you can load them with white chocolate. Makes 16 – 18

Course afternoon tea, Morning Coffee, Snack, treat

Keyword Cookies, lemon, white chocolate

Prep Time 10 minutes

Cook Time 13 minutes

Ingredients

100g unsalted butter, at room temperature
50g caster sugar
¼ teaspoon fine salt
100g sweetened condensed milk
150g plain/all-purpose flour
1 teaspoon baking powder
grated zest of 1 lemon
100g chopped white chocolate, optional

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4
Beat the butter, sugar and salt together with an electric whisk.
Add the condensed milk and beat again.
Add the flour, baking powder and lemon zest and fold into the cookie dough.
Use a small ice cream scoop or a 1 tablespoon measure to divide the mixture into balls – you should make around 16 – 18 cookies.
Place spread out on a baking sheet – I cook 6 per sheet but it depends on the size of the baking sheet – they do spread quite a lot.)
Baking one tray at a time: bake for 11 – 13 minutes. (I cook mine for 12 minutes.)
Baking two trays at a time: add one minute to the total time to cook. Bake for half this time and then quickly swap the trays over i.e. put the top tray on the lower shelf and the tray from the lower shelf and on the higher shelf and cook for the remaining time.
(So for one tray I cook for 12 minutes and 2 trays for 6½ minutes, swap the trays and then another 6½ minutes = 13 minutes on total.)
The cookies are cooked when: they have spread out, are starting to brown on the edges and look ever so slightly underdone. They should still be soft in the middle. Let them cool on the baking sheet for 10 minutes and then transfer to a cooling rack.

Recipe Notes

Equipment:

Kitchen scales and measuring spoons
Electric whisk and mixing bowl
Chopping board and knife – if adding the chocolate
Baking sheets greased or lined with baking parchment

Weighing the ingredients:

You can either weigh your ingredients and then add them to the mixing bowl or you can weigh your ingredients directly into your mixing bowl. Simply put the bowl on the scales and zero the scales. Make sure you remember to zero them in between adding each new ingredient.