Lemon Ricotta Cookies

This recipe is inspired by Giada’s Lemon and Ricotta Cookies but I have changed the recipe slightly. Please find the original recipe here.

Makes 24 cookies

Ingredients

For the cookies:

150 grams of pasta flour 00 grade

60 grams of olive oil

100 grams of sugar 

250 grams of ricotta cheese

1 egg

4 tablespoons lemon juice 

Zest of one lemon

1/2 teaspoon baking powder

1/2 teaspoon salt 

For the glaze:

100 grams of icing sugar

2 tablespoons lemon juice

Zest of one lemon

Rose petals to decorate

Method

In a bowl, mix the olive oil and sugar together until smooth.

Add in the egg and beat into batter.

Next, add in ricotta cheese, lemon juice and lemon zest until combined.

Then, fold in the flour, baking powder and salt until combined.

Cover the dough in cling film or transfer into airtight container and refrigerate overnight.

Preheat the oven to 180C. Line two baking sheets with baking paper.

Scoop the dough onto baking sheets (I used a mini ice cream scoop or about 1 tablespoon for each cookie)

Bake for 14-15 minutes until cracks start to form and the cookies are still pale in colour.

Remove from the oven and allow to cool for 15 minutes.

For the glaze, combine the powdered sugar and mix until smooth.

Using a spoon, drizzle over the cookies. Once all the cookies are covered sprinkle over lemon zest and rose petals.

Allow glaze to harden for about an hour and enjoy!