Easter Lemon Cookies

Method

1. Zest the lemon carefully. Crack your egg into a cup or a small jug. Stir the lemon juice and zest into the egg and leave this to one side until you are ready to use it a bit later.

2. Ask an adult to help you mix the butter and sugar in a mixer. It will take a minute or two as it needs to get soft and creamy.

3. With a wooden spoon mix about half of the egg mixture into the butter. Add two big spoons of the flour at the same time. Do this again so all of the egg is mixed with the butter mixture. Now stir in the rest of the flour until it is mixed as well.

4. Lay another sheet of parchment onto a counter or table. Place your cookie dough onto it, and with your hands press and knead the dough for a minute. Now wrap it up in the parchment and put it in the fridge to cool down. It will take about an hour.

5. Ask an adult to heat the oven to 180 degrees and to help you cut out a square of baking parchment to cover a flat baking tray.

6. Get your Easter cookie cutters ready!

7. Take the dough out of the fridge and cut off about a quarter of it off the big block. Sprinkle some flour on a table or counter. Roll the dough out with a rolling pin so it is about as thick as your baby finger, or just less than a ¼ of an inch. Use your cutters and cut out the cookies and gently put them on your baking tray.

8. Bake them for about 8 minutes. They could be a very pale golden colour when you take them out of the oven. Ask an adult to help you take them out. Once they have cooled you can put them on a wire rack to finish cooling.

9. Decorate the cold cookies with your icing pens.