Lemon Shortbread Colourblock Cookies

Tasha and I are constantly on the lookout for interesting ideas for our next shoots. Tasha picks up ideas for food that are visually striking and I look for flavour combos that I know will taste great. Recently Tasha saw something on Pinterest that really looked amazing: colourblock sugar cookies, dipped in a melted candy coating. So incredibly vibrant! We had to try something similar.

“Candy melts” are not readily available at supermarkets in South Africa, so I decided to try the same idea with thin royal icing – something that anybody can make at home. Instead of the sugar cookies, I made a batch of lemon shortbread rounds. They are a little zesty and crisp and crumbly at the same time. With the sweet royal icing, they’re a match made in heaven – think Zoo Biscuits with a delicate zesty twist.

Dipping the biscuits are not as simple as you might think, but once you get the hang of it, it is a lot of fun to do. Dip the biscuits one at a time, let it drip off for about five seconds, gently scrape the excess icing from the bottom and the edges, then tip it to the other side for the icing to settle more to the middle of the cookie, making a beautiful neat edge. When dry, you can dip a second layer if you want to.

Once the icing has dried, you can keep them in an airtight container for a few days. Serve for kiddies parties or as adult treats, in literally any colour you can think of! I might try black and white next time…

Add your images

Drag one or more of the thumbnails from the top of the screen and plece them here
(max of 4 images)

Lemon shortbread

Ingredients:

Makes about 24 medium size

  • 125g cake flour
  • 15ml corn flour
  • 15ml finely grated lemon zest
  • 1/4 tsp salt
  • 60ml caster sugar
  • 100g cold butter, diced
  • 15ml fresh lemon juice

Method:

  1. Add the cake flour, corn flour, zest, salt and sugar in a food processor and pulse to mix. 
  2. Add the butter and pulse until it resembles breadcrumbs. 
  3. Add the lemon juice and let the motor run until the dough starts to come together in a ball. Cover with plastic wrap and refrigerate for 15 minutes. 
  4. Preheat oven to 180C. On a floured surface roll out the dough to about 3mm thickness, then use a wine glass or cookie cutter to cut cookie rounds. Transfer to a lined baking tray, then bake for about 12 minutes until pale and golden. 
  5. Remove and cool. Cookies will continue to harden on cooling.

Royal icing

Ingredients:

  • 2 XL egg whites
  • 500g icing sugar, sifted
  • 5ml lemon juice
  • Food colouring of your choice
  • A few drops of water

Method:

  1. Using an electric mixer with whisk attachment, start whisking the eggs whites until it becomes frothy. 
  2. Add the icing sugar one tablespoon at a time, continuing until all the sugar has been incorporated. Add the lemon juice and mix well. 
  3. Divide the mixture into a few different small bowls – enough for each colour that you want to make. Add a drop of food colouring to each bowl and mix well. 
  4. Now add a drop of water to each bowl and mix until you have the right consistency for dipping – you might want to do a test run first. You’re looking for a consistency that will cover the cookie completely, but not too thick that the excess won’t run off. 
  5. Tap the bowls to get rid of any air bubbles and use a tooth pick to pop any excess bubbles that form on the cookies once dipped. 
  6. Dip each cookie, one at a time, then hold it to drip off any excess, gently “scrape” off the excess icing on the bottom, then neaten the edges with your finger. Now hold the cookie to the other side so that the icing will settle to the middle of the cookie in a straight and neat line. 
  7. Leave the dry on a drying rack. The icing should settle to a smooth surface consistency and dry completely in about 30 minutes. 
  8. Repeat with a second overlapping layer in a different colour if wanted.

Add your images

Drag one or more of the thumbnails from the top of the screen and plece them here
(max of 4 images)