What you will need for Lemon Crisp Cookies with White Chocolate What you will need for Lemon Crisp Cookies with White Chocolate
200 g white chocolate
50 g butter (with 82% fat)
100 g sugar
2 eggs
200 g flour
4 g baking powder
A pinch of salt
2 teaspoons grated lemon zest
150 g icing sugar

How to make Lemon Crisp Cookies with White Chocolate
Break the white chocolate into pieces and place in a metal bowl. Add the chopped butter.
Place the bowl over a bain-marie and stir until the chocolate is completely melted. Then set the bowl aside and let the chocolate cool.
In another bowl, beat the whole eggs with the sugar until the sugar is completely dissolved.
Mix the egg mixture with the melted white chocolate.
Add the flour mixed with baking powder, salt and lemon zest. Knead the dough until it is firm and slightly elastic.
Wrap the finished dough in cling film and place in the fridge for 3 hours or in the freezer for 1 hour.
In the meantime, line a baking tray with baking paper.
Once the dough has cooled, shape it into equal balls.
Roll each ball in powdered sugar and place on the tray. Remember to leave enough space between the balls as the dough will flatten as it bakes.
Preheat the oven to 190 degrees and bake for about 10 minutes. Although the cookies may seem soft after 10 minutes, they will firm up as they cool, so it is important to let them cool on the baking sheet after baking.
How to Serve Lemon Crisp Cookies with White Chocolate
Lemon Crisp Cookies are best served fresh and still warm from the oven. You can serve them on a pretty plate, garnished with fresh lemon slices or mint for an aesthetic look. They go great with a glass of milk or a cup of tea, and their refreshing taste will add a new dimension to your early evening.

Tips and variations