Lemon drizzle sugar cookies

This is a twist on a British classic, lemon drizzle cake. I've made the components of a lemon drizzle cake into a cookie, so it's easier to make and great for gifting to people.

Ingredients

For the cookies:

• 100g unsalted butter, softened

• 100g caster sugar

• 2 eggs

• Zest of one lemon

• 30g cornflour

• 300g plain flour

For the Icing:

• 200g royal icing sugar

• Juice of one lemon

Method

1. Beat the sugar and butter with an electric whisk until light and fluffy.

2. Add in the eggs one at a time and whisk until smooth and creamy.
   

3. Fold in the lemon zest.

4. Sift in the cornflour and flour until it forms a dough.
   

5. Chill the dough in the fridge for 30 minutes.

6. Preheat the oven to 180C.

7. Roll out the dough into a half a centimetre thickness and use a round cookie cutter to cut out your lemon cookies repeat this step until there is little to no dough left to work with.

8. Place a baking tray with parchment paper and bake in the oven for 7-10 minutes or until they sound hollow if you tap the bottom.

9. Leave to cool on a cooling rack while you make the icing.

10. Mix the icing sugar and lemon juice to form a runny but thick consistency.

11. Once the cookies are cool dip half of them into the icing and put back on the cooling rack to dry repeat this step until all the cookies have icing on them.