Lemon Rosemary Cookies

lemon rosemary cookies 03

How is it autumn already?

Up until two weeks ago, it was sunny, warm and nice in Berlin but then, all out of a sudden, temperatures dropped to sweater weather, and I even started digging out stockings and warm coats already.

Most peculiarly, I have been drinking tea like crazy recently. Okay, “like crazy” means every second day or so, but for my standards – being a coffee person – that’s an extraordinary lot of tea. So I guess I have to blame it on the sudden change of seasons, when it’s so cold and dark outside at once, which makes me wanna stay inside, snuggle up in a blanket and which evokes this unusual tea drinking behaviour of mine.Β And even though I normally do not eat a lot of sweets – despite what one might expect, given my cake baking behaviour (see insta) – alongside my cup of tea, I do appreciate a nice and crispy cookie, for example while bullet journaling.

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That’s right – I gotta confess, I’ve been hit by the bullet journaling wave as well, and have been swept away completely ever since. For me (next to obviously so many others) this very adjustable and personalizable method of organizing is just perfect – for scheduling, planning my baking adventures (read more on one of those adventures I’m currently conquering soon!) and most importantly to hold a grasp of all my to-do lists, things I want to do and accomplish.

These days, I’m even reading blogs on bullet journaling, and a few of my friends started instagramming their own beautiful planner designs.
Sharing how I use my bullet journal, especially regarding baking, has crossed my mind every now and then, but I’m still not quite sure whether I really want to do that, as this is mostly a baking and food-related, not stationary and planning oriented blog. What do you think? Would you be interested in how I use my bullet journal for baking and blogging? Or in getting inspiration from my bullet journal spreads and designs?

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Right now, organizing my work & life while enjoying some time for myself is something I cherish very much, especially since it’s so cold outside and in turn becoming so cozy inside, watching the leaves turn yellow and orange and enjoying the last golden rays of October sunshine. Next to me, there’s bespoken cup of tea, and one of my latest baking results: lemon rosemary cookies.

Shortcrust – if well prepared – has something magical about it. It’s such a simple dough, prepared from only so few ingredients, but if done right, can become tender, crumbly – sometimes even fragile goodness. It can be utterly delicious as cake crust, for example in cheesecakes, but my personal favourite is probably cookies made from shortcrust pastry.

These cookies, as you might have guessed, are made from simple shortcrust pastry, scented with lemon zest and sprigs of rosemary. The dough is prepared pretty easily, just combine all ingredients in a bowl – vegan butter should be cold! – and quickly work into a dough, until it just comes together. Do not knead longer than necessary, otherwise the magical crumbly texture will be lost! If you have a litte bit of time on hand, try making them – I bet you won’t regret it, they’re a heavenly treat but not overly indulgent, perfect for brightening up a grey and cold autumn day!

Enjoy, and let me know if you’d like to read on how I use my bullet journal as a baker in the comments!

Lemon Rosemary Cookies
makes 10 Cookies, recipe by Jojo @ kawaii kitchen
Ingredients:
375 g flour
250 g vegan butter (cold room temperature)
125 g powdered sugar
zest of 1 1/2 organic lemons
1 1/2 tbsps. chopped organic rosemary
granulated sugar for coating
optional: more rosemary for decoration
  • Put vegan butter, powdered sugar, lemon zest and rosemary in a bowl, mix until combined.
  • Add flour and quickly knead in, until it just comes together, the vegan butter should not get warm. Be careful not to overknead the dough!
  • Form dough into a roll (approx. 15 cm long), cover with clingfilm and let it rest in the fridge for at least 2 hours.
  • Preheat oven to 170 degrees C/340 degrees F and line two baking trays with baking paper.
  • Take dough out of the fridge, roll in granulated sugar so that the sides are coated nicely. Cut into 1.5 cm thick slices, place on prepared baking trays.
    If desired, decorate each cookie with a few sprigs of rosemary.
  • Bake in preheated oven for 10-15 minutes or until the edges of the cookies are just starting to turn golden (not brown!).
  • Remove baking trays from oven, let cookies cool on the trays (they’re still rather fragile when coming just out of the oven).
  • Enjoy alongside a cup of your favourite tea – or coffee, also allowed πŸ˜‰

lemon rosemary cookies 01


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