Lemon, Caraway Butter Cookies

This is my favourite butter cookie recipe. Lemon and Caraway seeds are also my favourite and taste even better when added to my butter cookie dough. For this batch though I didn't have any plain flour so I used self raising instead, and still added the baking powder. They turned out perfect, nice and buttery with a bit of crunch.. A lovely hint of lemon  and the earthiness of the caraway seeds was the perfect cookie to have with my pot of tea. Enjoy

 

Ingredients

125g Butter, softened, (not melted)

1/2 cup caster sugar

1 tsp vanilla extract

1 egg, at room temperature  

2 1/4 cups plain flour (I didn't have any so used self raising for this batch)

2 tsp baking powder

1 tbsp milk

2tbspss lemon juice

3 tbsps caraway seeds 

What to do:

1.. Preheat oven to 180°C. Line 2 baking trays with baking paper.

2.. Using an electric mixer, beat butter , sugar and vanilla in a small bowl until pale and creamy. Add egg and mix until well combined. Sift flour and baking powder over butter mixture. Add milk, lemon juice and caraway seeds and stir until just combined.

3.. Place cookie dough in the fridge for 30 minutes until chilled

4.. Roll out cookie dough about  1/4 inch thick. Using a cookie cutter of your choice, cut cookies and place on baking trays lined with baking paper.

5.. Bake for 15 to 18 minutes, swapping trays over in oven after 10 minutes, or until light golden. Allow biscuits to cool on trays for 5 minutes. Sprinkle with icing sugar if desired. Transfer to wire racks to cool completely before storing in a sealed cookie jar.