These lovely little buttery cookies are quick and easy to make. When served without the filling they’re perfect with a cup of tea or paired with a lemon mousse at a dinner party. The cookies themselves will keep for up to 7 days stored in an keep in the fridge for up to 4 days.

INGREDIENTS

  • »  11⁄2 cups self-rising flour
  • »  1⁄4 teaspoon ground ginger
  • »  3 free-range egg whites
  • »  3⁄4 cup superfine sugar*
  • »  1 stick butter, melted and cooled tolukewarm
  • »  finely grated zest of 1⁄2 lemon
  • »  1⁄2 cup pine nuts, plus extra for scattering
  • »  4 teaspoons poppy seeds

LEMON AND CREAM-CHEESE FILLING:

  • »  1⁄2 cup cream cheese, softened
  • »  5 tablespoons unsalted butter, softened
  • »  1 cup confectioner’s sugar, sifted*
  • »  finely grated zest of 1⁄2 lemon
  • »  2 teaspoons lemon juice

TO PREPARE
Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper. Sift together flour and ground ginger intoa bowl. Beat egg whites in a stand mixer on high speed until frothy. With the motor still running, gradually add the sugar and whisk until firm peaks are formed. Fold in butter, lemon zest, pine nuts and poppy seeds with a large metal spoon. Gently fold in flour mixture in two or three batches until incorporated.

Spoon mixture into a large pastry bag fitted with a 5⁄8 in. plain round nozzle and pipe 11⁄4 in. dots onto the prepared sheets at 21⁄2 in. intervals. Gently press the tops to smooth the surface, and scatter with the remaining pine nuts and poppy seeds, pressing them down slightly.

Bake for 10–12 minutes or until golden brown around the edges. Remove and leave to cool slightly before transferring to racks to cool completely.

Meanwhile beat the cream cheese and butter in a bowl until smooth, add confectioner’s sugar, lemon zest and juice, and combine until light and fluffy. Spoon into a pastry bag fitted with a 1⁄2 in. round or star-shaped nozzle and chill for 15 minutes.

To assemble, pipe some filling onto the flat side of half the cookies, then sandwich together with a second cookie, gently twisting the top one as you push down. Refrigerate for 1 hour before serving.

More Recipes: Check out these hedgehog bites for another great snack!

*Substitute with your favorite natural sweetener, such as honey

Nutritional value (per serving): Calories 113; Fat 7 g; Carbohydrates 12 g; Protein 1 g

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