Lemon Raspberry Treats (Printable Version)

Soft, tasty cookies full of lemon zing and juicy raspberry pieces for a fresh, bright snack.

# Ingredients You'll Need:

→ Dry Stuff

01 - 240 grams plain flour

02 - 200 grams sugar

03 - 5 grams baking powder

04 - 2.5 grams salt

→ Wet Stuff

05 - 115 grams soft unsalted butter

06 - 1 big egg

07 - Zest from one lemon

08 - 30 ml fresh lemon juice

→ Fruit

09 - 125 grams fresh raspberries

# Detailed Preparation Steps:

01 - Heat the oven to 175°C and cover two baking trays with parchment paper.

02 - Stir the flour, baking powder, and salt together in a bowl and set it aside.

03 - Beat the soft butter and sugar until it's light and fluffy, about 3 minutes.

04 - Mix the egg, lemon zest, and lemon juice into the buttery mix until it's all blended.

05 - Slowly fold the dry mix into the wet without overdoing it. Carefully fold in the raspberries so they don’t squish.

06 - Put spoonfuls of dough onto the lined trays, leaving around 5 centimeters between each.

07 - Bake for 10 to 12 minutes till the edges get golden. Take them out and let cool a bit before moving.

# Helpful Tips:

01 - Make sure your butter is room temp so it creams well. Handle raspberries gently to keep them whole. For a stronger lemon kick, add a bit more zest.

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