Several years ago, I bought a bag of Raw Sugar to make ‘Kasutera’ Cake. I still have a lot of it because it’s been difficult for me to use those large Sugar crystals. I am trying to use it up now as it is getting old. ‘Sugar Coated Cookies‘ is a good way to use those large Sugar crystals. Today I coated just top side of Lemon Shortbread. Melting texture of Shortbread and crunchy Sugar crystals make a unique combination. These sour cookies were actually delicious with the extra Sugar.
30 x 4.5cm Cookies
125g Butter *softened
1/4 cup Caster Sugar
Zest of 1 Lemon
2 tablespoons Lemon Juice
1 cup Plain Flour
1/4 cup Rice Flour OR Corn Starch OR Custard Powder
Large Crystals of Sugar *I used Raw Sugar
*Note: These crystals are about same size as Instant Coffee granules. Slightly larger crystals would be perfect.
- Mix softened Butter and Sugar until smooth and well combined. Add Lemon Zest, Lemon Juice, Plain Flour and Rice Flour (OR Corn Starch) and mix well. Use your hands to bring the dough together in the bowl.
- *Note: If the dough is too soft to work with, allow it to cool in the fridge until firm enough.
- Preheat oven to 160℃. Line a baking tray(s) with baking paper.
- Roll out the dough on a floured surface until 8mm thick and cut out shapes, OR slice well-refrigerated stiff dough. *Note: Today I used a round cutter 4.5cm in diameter and made 30 cookies.
- Sprinkle with some Sugar crystals generously on top of each cookie, and gently press down so that Sugar crystals stick to the cookies.
- Bake for 15 to 20 minutes or until golden. Set aside on the tray for 5 minutes to cool before transferring to a wire rack to cool completely.