Ingredients:
115g unsalted butter (melted)
1 egg
1/2 tsp baking soda
`115g granulated sugar
220g all-purpose flour
1/4 tsp salt
Zest of 1 lemon
1-2 tsp lemon extract or freshly squeezed lemon

Method:

Step 1: In a large bowl, whisk together the flour, baking soda, and salt. Set this aside and using a stand mixer fitted with a paddle beat the butter and sugar together for 1-2mins until smooth. Next, add the eggs and mix until combined.

Step 2: Next, add in the lemon zest, and lemon juice and mix again until fully combined. Add in the dry ingredients (ie. flour, soda & salt) and allow to mix fully for 2-3 minutes.

Step 3: Cover using clingfilm and chill for at least 30minutes.

Step 4: Preheat the oven to 177˚C and line a baking sheet with baking paper.

Step 5: Once the dough has been chilled, you can scoop out a ball and place it on the baking paper, making sure to leave some space between each ball.

Step 6: Bake for about 10-12 minutes, or until the bottom edges are golden.

Step 7: Leave the cookies to cool before serving on a wire rack.

The cookies can last for up to 5 days in an airtight container.