October Recipe.

Chocolate Dipped Lemon Sugar Cookies.

Note: These sugar cookies are excellent for forming shapes of all kinds. The trick is to chill the dough before cutting shapes, and then chill again before baking. Imprint with antique stanps and dip in chocolate for a more sophisticated biscuit, or decorated with icing in every colour imaginable. For iced cookies, substitute vanilla for the lemon juice in this recipe, and omit the zest if you wish.

You will need:

250 g flour

1 g (1/4 tsp.) finely ground sea salt

3 g (1/2 tsp.) baking powder

115 g butter

200 g granulated sugar

1 large organic egg

5 ml (1 tsp) lemon juice

Zest of 1 large organic lemon

1 Milk chocolate bar

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Sift together flour, salt, and baking powder in a bowl.

In a separate bowl with an electric mixer, cream together sugar and butter until fluffy.

Beat in eggs.

Add flour mixture and stir on low speed until combined.

Mix in lemon juice and lemon zest.

Cover dough and chill for 30 minutes.

On a floured surface, roll out dough to and cut into desired shapes.

Place on baking sheet and chill for 15 minutes more.

Bake for 8-10 minutes at 165 degrees until just before edges begin to brown.

In a double boiler, melt chocolate on low heat until smooth.

Dip cooled cookies into melted chocolate and set aside until chocolate is firm.

Makes 2 dozen medium sized cookies.

Food and Styling: Tara Ballantyne

Photography: Birgit Fauske