What could be better than a cookie that doubles as both a dessert and an accompaniment for your afternoon tea? These are bright and citrusy and just a little bit salty. They are a sweet and refreshing end to a meal either on their own or served with some raspberry sorbet.
And then the leftovers are perfect the next day with a nice hot mug of tea, forget the lemon wedge these are the far and away better.
Of course if tea is not your beverage of choice you could always pair these with some wine. These are a cookie so they are sweet but the salt and the lemon does help to balance some of that out so I think you could actually go two ways with these.
Either grab a bright crisp Sauvignon Blanc, one that has some lovely citrus notes all on its own. The bright acidity of the wine brings out a brighter note in the cookie and helps to cut through some of the sweetness. Or you could go with an off dry sparkling wine, something like a demi-sec. Sparkling wine is made from young grapes typically from a cool climate so it naturally has a lot of acidity to it, but if you choose one that is not totally dry it will have a good amount of natural sweetness too it that will go really well with a dessert.
What’s your favorite tea time snack?
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt, plus ½ teaspoon for topping
- ⅛ Chinese ginger powder
- 1 large lemon
- 5 tablespoons butter, softened
- ½ cup sugar, plus 1 tablespoon for dusting
- 1 large egg, separated
- Sift the flour and mix together with baking powder, baking soda, salt and ginger in a large bowl. In the bowl of an electric mixer mix together the zest of one lemon with the soften butter until smooth. Add in the sugar slowly and beat on medium speed for about one minute. Then add in the egg yolk, reserve the whites in a small bowl in the fridge for later, and half of the flour mixture. Beat until just combined. Then add in the lemon juice and the rest of the flour and again mix until the dough just comes together.
- Roll the dough into a log, wrap it in plastic and refrigerate for 3 hours (or overnight).
- Pre-heat the oven to 350°F and line two baking sheets with parchment paper. Slice the log into thin rounds and line on baking sheets. These cookies only expand slightly but you still want to leave a little room between them for airflow. Add a ¼ teaspoon of water to the reserved egg whites and whisk together. Meanwhile combine 1 tablespoon of sugar with ½ teaspoon kosher salt and mix together. Brush the egg white mixture on the cookies and sprinkle the sugar mixture on top. Bake for 8 to 10 minutes until the edges are just slightly brown. Allow to cool completely on a rack.