Christmas lemon cookies

To bake Christmas lemon cookies, first mix the flour, sugar and salt in a bowl. Add the butter, egg, lemon zest and juice. Knead all the ingredients together with your hands to form a smooth dough. While kneading, I always let the butter melt a little between my fingers so that the dough is easier to shape.

Shape the finished dough into a ball, wrap in cling film and place in the fridge for at least 2 hours, preferably overnight.

Then roll out the dough on a floured work surface to a thickness of approx. 5 mm. I recommend turning the dough again and again to prevent it from sticking.

Cut out cookies from the rolled out dough using the desired cutter. I personally like round or star-shaped cookies best.

Place the cookies on a baking tray lined with baking paper and bake in a preheated oven at 180°C fan oven for approx. 10-15 minutes until golden brown.

Once the lemon cookies have cooled, coat them with the lemon icing: simply mix the powdered sugar with a little lemon juice to form a viscous mixture and spread over the cookies. Then leave to dry well.