Japanese · Dessert
Yuzu Citrus Cookies
A delicate Japanese-style shortbread cookie built on a butter-rich dough lifted with bright yuzu zest and juice, giving a fragrant citrus edge to an otherwise classic sablé-style crumb. The cornstarch keeps the texture fine and sandy rather than crisp, a hallmark of Japanese baking's lighter touch.
$0
15 minsPrep
14 minsCook
59 minsTotal
EasyLevel
Nutrition per serving
252Calories
3.3gProtein
12.7gFat
31.5gCarbs
10.2gSugar
0.7gFiber
287mgSodium
74mgChol
7.6gSat Fat
38mgPotassium
13mgCalcium
1.3mgIron
0.1mcgVitamin B12
1.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Yuzu Sake
local
Yuzu Sencha Tea
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Cream the softened butter and sugar together in a bowl until pale and light, about 2 minutes by hand.
2
Beat in the egg yolk, yuzu-style lemon zest and lemon juice until fully combined and fragrant.
3
Sift the flour, cornstarch and salt over the wet mixture and fold in with a spatula until a soft dough just comes together.
4
Shape the dough into a small log about 4cm thick, wrap in plastic and chill in the fridge for 30 minutes until firm.
5
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment.
6
Slice the chilled log into 4 even rounds, about 1cm thick, and space them on the baking sheet.
7
Bake for 13-14 minutes until the edges are just turning pale gold.
8
Transfer to a wire rack and cool completely before serving, as the cookies firm up as they cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Butter, softened
- 20g20g Sugar White
- 8g8g Egg Yolk, lightly beaten
- 48g48g All Purpose Flour, sifted
- 6g6g Cornstarch
- 4g4g Lemon, zest only, substituting for yuzu zest
- 3g3g Lemon Juice, substituting for yuzu juice
- 1g1g Salt
