Triple lemon cookies

- Recipe by chef Shane Smith -


(Makes 24 Cookies)

170g butter

2tbsp lemon zest

150g caster sugar

55g brown sugar

One medium egg

A dash vanilla

290g plain flour

1tsp cornflour

1tsp bread soda

A pinch salt

Candied peel

Two lemons

100g caster sugar

200ml water

Lemon buttercream

170g butter

1tbsp lemon zest

A dash vanilla

200g icing sugar


· For the cookie batter, cream the butter, caster sugar, brown sugar and lemon zest until soft.

· To this add the egg and vanilla. Mix until combined.

· Once mixed, add the flour, cornflour, salt & bread soda. Mix.

· Chilled the batter for two hours before baking.

· For the candied lemon peel, using a peeler, peel the rind from the lemon and chop into thin slices.

· Add the water, sugar and chopped peel to a saucepan and bring to a boil for 2-3 minutes or until the peel is soft and not bitter.

· Using a sieve, drain the rind from the syrup.

· Pat the lemon peel dry using a kitchen cloth and sprinkle with caster sugar and set aside until needed. Ideally overnight.

· To bake the cookies, preheat the oven to 180C/160C fan.

· Turn the cookie dough onto a floured work surface and divide the dough into 24 balls.

· Place these onto two lined trays and press down slightly and pop into the preheated oven and bake for 12-14 minutes or until lightly golden brown around the edges.

· Once baked, allow to cool on the tray.

· For the lemon buttercream, into a mixing bowl, add all the ingredients and mix until smooth and creamy.

· To decorate, spoon on some buttercream onto the cooled cookie and top with candied lemon peel.



Shane Smith from Lavey can be seen on Today with Maura and Daithí on RTE One.


Crunchie cheesecake