Lemon sour cream cookies

I don’t know about you, but I never finish off a tub of sour cream. This is the perfect buttery, lemony way to use up the leftovers.

• 250g plain flour
• ¼ tsp bicarbonate of soda
• Pinch salt
• 60g unsalted butter, cold from the fridge
• 2 egg yolks
• 170g caster sugar
• 120g sour cream
• 2 tbsp lemon juice
• Zest of 2 lemons

1. Mix flour, bicarb and salt in large bowl
2. Grate in the butter and rub in with your fingertips until the mixture resembles breadcrumbs
3. In a separate bowl, whisk together the egg yolks and sugar until light and fluffy (takes about 5 mins)
4. Beat in the sour cream, lemon juice and zest
5. Then stir in the flour mixture until just combined
6. Bring together to a soft dough, then wrap the ball in clingfilm and refrigerate for 30 mins
7. Pre-heat oven to 180C fan (200C)
8. Pinch and gently roll walnut-sized pieces, spacing them out on a lined lined baking tray
9. Bake for 12-15 mins until lightly browned round the edges
10. Cool on a rack and try not to eat all of them at once, but save some for your mum