Finnish sugar cookies

These cookies are a new favourite. I made them twice last winter and will certainly be baking them again before this season is out. Orange zest can be used in place of the lemon zest, however I found that it was much stronger (maybe because it's moister and compacts more) and made my teeth feel a bit funny so would try using just 1 tbsp of orange zest. You will have extra egg wash, but it will come in handy for making a second batch! The recipe comes from Trine Hahnemann's beautiful book Scandinavian Baking. Normally I'm hesitant to post a recipe that I haven't really changed much, but I've seen this recipe posted online on another blog already and why mess with perfection?

Finnish Sugar Cookies very slightly adapted from Trine Hahnemann's wonderful Scandinavian Baking

250g all-purpose flour 75g granulated sugar, plus more for the top 200g salted butter, chopped 2 tbsp finely grated organic lemon zest or 1 tbsp orange zest 1 egg, lightly beaten

Mix the flour, sugar, butter and zest, first by rubbing with your fingers and then by mixing with a wooden spoon, until the dough is smooth and firm. Wrap in plastic and refrigerate for an hour.

Preheat oven to 375°.

Place the dough between two sheets of parchment paper and roll it out to a rectangle about 1.5cm thick. Remove the top layer of baking parchment.

Brush the dough with egg and dredge sugar densely on top. Carefully roll over it with a rolling pin, so the sugar is pressed slightly into the dough. Cut into 3cm x 2cm pieces, and place on baking trays lined with parchment paper. Bake for 15-18 minutes, then cool on a wire rack.

Eat or give away to loved ones!