Citrus Valentine's Cookies

Name: Thermomix recipe: Citrus Valentine's Cookies
Prep time: 10 min
Cook time: 15 min
Ingredients: 240 Grams butter cubed, room temperature; 110 Grams raw caster sugar; 1 Tablespoon lemon zest, finely grated; 10 Drops doTERRA lemon oil (optional); 1 Pinch pink salt flakes; 1 Teaspoon vanilla bean paste; 1 Teaspoon dried rose petals (optional); 350 Grams bakers or strong flour; 2 Cups Ten Times sugar (icing sugar); 20-30 Grams fresh lemon juice; 1-2 Drops pink food colouring or you can use blood orange juice; dried rose petals, fresh flowers, gold leaf to garnish

Makes approx 30 cookies Prep Time 10 minutes Cook Time 15 minutes Rated: Print

Too cute, so citrussy, pretty as a picture and ready for gifting or serving with your favourite tea.

There’s something extra special about baking a beautiful treat for someone you love, and these citrus and rose petal cookies are as pretty as they are delicious! With a delicate floral touch and a zesty citrus kick, they’re the perfect way to show a little extra love this Valentine’s Day (or Mother's Day). Made so easily in the Thermomix, these cookies are not only stunning but also simple to whip up—because romance should be sweet, not stressful! Whether you’re baking for a partner, a friend, or just treating yourself, these elegant little bites are sure to make hearts (and taste buds) flutter.

So sweet, lemony, rosey, citrusy cookies which are perfect for gifting, serve with your favourite Lemonade or Raspberry tea or spritzer!

Change these up a bit by adding any of the following; a pinch of ground cardamom, some edible lavender flowers rather than the rose petals, finely chopped pistachios, freeze dried raspberry powder etc.

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Need

The cookies
240 Grams butter cubed, room temperature BUY
110 Grams raw caster sugar BUY
1 Tablespoon lemon zest, finely grated
10 Drops doTERRA lemon oil (optional) BUY
1 Pinch pink salt flakes BUY
1 Teaspoon vanilla bean paste BUY
1 Teaspoon dried rose petals (optional)
350 Grams bakers or strong flour
Lemon Glaze
2 Cups Ten Times sugar (icing sugar) Recipe
20-30 Grams fresh lemon juice
1-2 Drops pink food colouring or you can use blood orange juice
dried rose petals, fresh flowers, gold leaf to garnish

Do

1: Place butter, sugar, lemon zest and oil, salt and vanilla into the Thermomix bowl and blend 10 sec/speed 4.
2: Insert butterfly and whip 30 sec/butterfly/speed 4. Remove butterfly and scrape down sides of bowl.
3: Add remaining ingredients and blend 10 sec/speed 6. Combine 13 sec/dough setting/interval. Scrape out onto floured silpat mat and push together into a flattened round.
4: Roll and cut out shapes as desired, gathering scraps and re-rolling as required. Transfer cookies to a lined baking tray and freeze for at least 30 minutes.
5: Preheat oven to 180°C.
6: Transfer trays to the oven and bake 15 minutes. Cool on wire rack completely before glazing.
7: To make the glaze place all ingredients into a bowl and jug and mix with a balloon whisk until well combined. Either dip the tops of the cookies into the glaze or drizzle over. Decorate as desired with dried or fresh roses. or gold leaf.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!