Lemon spread stuffed cookie

Method

These chunky cookies are packed with white chocolate drops and have a soft centre filled with smooth, creamy lemon spread. With their golden edges, gentle citrusy flavour, and melt-in-the-middle surprise, they’re a fun twist on a classic cookie that’s perfect for sharing.

Ingredients 

• 400g Lemon cream spread
• 230g Cold Butter 
• 160g Caster Sugar
• 160g Soft Light Brown Sugar
• 200g Self-Raising Flour
• 300g Plain Flour
• 1/4 tsp Salt
• 1/4 tsp Bicarbonate of soda
• 2 tsp Baking Powder
• 2 Large eggs
• 2-3 drops Lemon flavour drop 
• 400g White Chocolate Drops or chopped chocolate

Method

1. The day before making your cookies freeze your spread in ice an icecube tray.
2. Add cold, cubed butter to a mixing bowl. Beat on low speed for 30 seconds.
3. Add caster sugar and light brown sugar. Mix on medium speed for 30–45 seconds until small, chunky pieces form.
4. In a separate bowl, sift together self-raising flour, plain flour, salt, bicarbonate of soda, and baking powder.
5. Gradually add the dry ingredients to the butter mixture. Mix on low to medium speed until the dough resembles breadcrumbs.
6. Beat eggs in a small bowl, then add to the dough mixture. Mix on low speed until combined into a cohesive dough.
7. Add the chocolate. Mix on low speed until evenly distributed.
8. Weigh out 110g portions of dough. Gently press into loose, rough ball shapes, wrapping it around an ice cube of spread.
9. Place dough balls on a tray lined with parchment paper. Cover with cling film and freeze for 2-4 hours or overnight.
10. Preheat the oven to 190°C. Line a tray with parchement paper.
11. Place 6 frozen cookie balls on the tray, ensuring enough space for spreading.
12. Bake at 190°C for 16 minutes until golden brown.
13. Let the cookies cool on the tray for 5 minutes before transferring to a wire rack.
14. Enjoy warm cookies fresh out of the oven.

Enjoyed this recipe? Why not try adding some Freeze Dried Raspberry Crumble for a fruity twist on this zesty treat.