Cookie Dough

This recipe from Tony Lewis for a Super Delicious Cookie Dough!

Ingredients:

70g salted butter (Can use Dairy-Free Alternative)

Method:

1. Cream the butter and sugar together with vanilla, beat each egg one by one into the batter, add the zest of both lemons and juice of one.
2. Mix the flour, almonds and xantham too again and mix, you can even fold in at this stage 100gr white chocolate chips too, or frozen blueberries.
3. Then rest the batter once all combined and set aside in the fridge for 2 hours minimum – or overnight.
4. Once chilled and rested, you should be able to divide the mixture into 20 balls, wet your hands before handling the mixture for best results.
5. Then roll each ball into caster sugar, then into the icing sugar. And should be enough to fill 2 large baking trays. Allow space between each sugary ball of happiness to let them settle and rise.
6. Bake for 12-14 min until risen and crackle is evident and roughly doubled in size and more dome shaped.