This recipe’s the child of my old cookie bar recipe (which I would upload in due time) and the Sorted guys’ Lemon Zebra shortbread recipe.
Made these while listening to The 1975. 10/10 recommend.
- ½ cup butter, softened
- ½ cup brown sugar
- ⅓ cup caster sugar
- 1 egg
- 1 tsp vanilla essence
- 1½ cup all purpose flour, sifted
- ½ tsp baking soda
- zest of two lemons
- ½ cup chocolate chips
PREHEAT OVEN TO 175 DEGREES CELSIUS
- Cream the butter and the two sugars together. Then, whisk in the egg and the vanilla essence.
- Sift the flour till it’s a winter wonderland. Throw in the baking soda. Gradually incorporate the flour into the wet mixture, ensuring that there are no clumps of unmixed flour because that’s the last thing you’ll wanna taste when it’s done.
- Fold in the lemon zest until it is evenly distributed.
- Line a baking tray with parchment paper. Pour the batter out onto the tray. I know it’s gonna be pretty sticky but try your best to even it out to the sides using a spatula or something. The time in the oven will allow to it even out even more but this is just to make things more uniform.
- Bake for 25-35 minutes. I’m sorry for the lousy gauge because the oven I have at home is pretty weak, and I’m assuming yours’ are stronger haha. Just keep an eye on the cookie. It’s done when a toothpick in comes out clean and when it is golden brown.
- Leave the cookie in the tray to cool. Lift it out of the tray and with a clean knife, cut it into bars. Melt the chocolate chips (either in a microwave, or a bain marie) and drizzle it over the bars. You may use tempered chocolate too; they are a much better option, but this is the speediest way. Stick it in the fridge to chill if you want the chocolate to solidify faster.
Oddly enough I also discovered that these last pretty long (a couple of weeks) if you keep them in an airtight container in the fridge so making them in advance wouldn’t be an issue. c: