115 g unsalted butter, room temperature
200g caster sugar
1 vanilla bean, split and scraped (or use 1 teaspoon extract)
Zest of 1 lemon
1 x 55 g lightly beaten egg
245g plain flour
3g (½ tsp) baking powder
125g icing mix
60 ml (3 tbsp.) lemon juice, or as needed
1. Preheat an oven to 160C convection heat (180C conventional).
2. Line two standard baking sheets with parchment paper.
3. If using a stand mixer, place the butter, sugar, vanilla and zest in a bowl fitted with a spatula and beat on medium speed until the mixture is pale, smooth and creamy. Scrape down sides of bowl with spatula or scraper. If you don’t have a stand mixer, add the ingredients to a mixing bowl and beat well by hand with a stiff spatula.
4. Add egg and beat again until combined.
5. Sift together the flour and baking powder and add, mixing slowly until a soft dough forms.
6. Divide the dough into 16 equal sized pieces and roll into balls. Gently press each ball onto the baking sheet, 8 per sheet.
7. Bake cookies for 12 minutes or until set and lightly browned. Leave to cool on a cake rack.
8. To make the glaze, sift the glaze mixture into a bowl and gradually add the lemon juice a few drops at a time, stirring with a spoon, until you have a thick but smooth glaze.
9. When the cookies are cool, place a little icing on each cookie and let set.
Bake at home with baking genius Darren Purchese’s online 4th of July cookie course, complete with an ingredient kit, available to click and collect from buy and buy in Melbourne’s South Yarra or have it delivered by Providoor (Victoria only).