Page 13 - YC Cooking School

Spatula

What to do:

1. Preheat the oven to 180°C (356ºF) and line a baking sheet with baking paper or use a
silicone mat.
2. Cream the butter, sugar and lemon zest together. Add a pinch of salt. Scrape down the
sides of the bowl to make sure all of the butter is incorporated.
3. Sift in the flour and mix. Every now and then scrape down the bowl and paddle
attachment to make sure everything is getting mixed together.
4. If necessary, add 1 Tbsp of water at a time and then briefly knead the mixture by hand
until it just comes together into a rough dough.

5. Place the dough between two sheets of baking paper and roll it out. Place it on a
baking tray and in the fridge to chill and rest for about 15 minutes.
6. Flour your cookie cutters and then stamp out your shapes, leaving plenty of space
between them. Reserve this extra dough by wrapping in clingfilm and storing in the
freezer, or roll out and repeat the cooking cutting above.
7. Bake for 12–15 minutes, or until lightly golden.

© Recipe copyright of Sarah Graham

Learn to cook online at learn.yuppiechef.com

2/2