Italian Lemon Wreath Cookie

Lemon Wreath Cookie

Happy Mother’s Day!! 😀

I decided to make these wreath cookies from Cakecrumbs, even though it’s not Christmas.

Not many photos this time, because I was in a rush – I managed to make these cookies in about 2 hours, which is pretty good.

It took a while getting the shapes good, but eventually I got it. This time, you don’t really have to worry about over-mixing, because you have to knead the cookies anyway. You can tell when you’ve kneaded them enough, because the dough will be very elastic and will spring back when you poke it. It’s actually pretty amazing to watch the gluten form and change the texture.

Here are the cookies before they were cooked:

And after baking:

Yeah, they flattened a bit 😦 Maybe I should have started with a hotter temperature, to set them, and then lowered the temperature after a minute or two… Oh well.

This is the icing. I added a few drops of lemon essence just to make it really obvious (older people, such as grandparents, tend to have less sensitive tastes, so you need to ramp up the flavour. Especially when they eat a lot of chilli 😛 )

I was kinda afraid of putting my hands in a pot of hot sugar, so I tried spooning the icing on at first. After the second cookie, I gave up and just dipped my cookies in. A lot faster that way.

Also, the cookies looked kinda plain with just white icing, so I put some normal white, granulated sugar into a jar, as well as a couple of drops of yellow food colouring, and shook it to colour the sugar evenly.

Coloured sugar is great for adding just a dash of impressiveness, and it’s very easy and cheap to make yourself. The icing looks very messy because I think in rushing the cooking, I didn’t allow the sugar to melt completely, so the consistency was very thick and not conducive to dipping. It tasted good, though XD

Italian Lemon Wreath Cookies

  • Servings: 24
  • Difficulty: easy
  • Print

Recipe from Cakecrumbs

3 cups self-raising flour
120g butter, chopped and chilled
3 Tbs milk
2/3 cups sugar
1 tsp vanilla extract
2 eggs

3 cups icing sugar
3 Tbs lemon juice
1/2 tsp lemon essence (optional)

Coloured Sugar
2 Tbs sugar
Yellow food colouring

In a jar, pour 2Tbs of sugar and a few drops of yellow food colouring.
Shake the jar until all sugar is evenly coloured.
Rub butter into flour, until the mixture resembles breadcrumbs (alternatively, use a pastry cutter to avoid dirtying hands).
In a small saucepan over medium heat, stir the milk and sugar until the sugar dissolves.
Remove the milk from the heat and add vanilla.
Lightly beat your eggs and stir into the milk.
Pour milk into the flour mixture and mix well to combine.
Knead your dough until elastic and springy.
Measure out a tablespoon of dough, and divide it into two.
Roll the two pieces of dough into worms, and twirl them around each other. Twist into a circle.
Repeat the shaping for the rest of the dough.
Bake at 180°C (160°C fan-forced) for 15 minutes, or until lightly golden.
Test a cookie by cutting it in half.
Wait for the cookies to cool enough so you can pick them up.
In the meanwhile, make the icing by mixing all ingredients in a double-boiler on the stove.
When the mixture is suitably runny, dip the tops of your cookies into the icing.
Sprinkle with coloured sugar.
Eat your test cookie 😉


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