Thorntons Sicilian Lemon Merangue Cookies Review
The smell of lemon is the first thing that hits you as you open the bag in the box. That and the HUGE size of these cookies. This is the fourth kind of cookie in the new range of Thorntons biscuits (cookies).
The lemon is quite pronounced and it seems to have been slightly enhanced in the mixture but that isn’t really detracting from the cookie itself. The base cookie is a fairly standard cookie dough which has had added to it a lemon flavouring and white chocolate covered meringue pieces kind of like a reverse lemon meringue pie.
Mmmmm… piiiieeeeee…. *drools*
While this is a hard cookie, it didn’t seem as hard as the triple chocolate chunk cookies. This means its extra thickness doesn’t impact on teeth 🙂 I had trouble tasting the meringue in the white chocolate but did find it less sweet than the praline cookie.
I’d buy these for a party!
About Judith Lewis
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I made #chocolatechipcookies and photographed them with a picture of where chocolate comes from! The #cocoapod you can see opened up has #cocoabeans inside it covered in a white mucilage which breaks down during #fermentation and helps the beans create amazing flavour. The process takes about a week after which time the fermented beans are dried and shipped out to somewhere they then can take them and make them into amazing #chocolate🍫 like at @greenandblacks
Those cocoa beans are then made by #greenandblacks into different #chocolatebars including the baking chocolate I chopped up to make these cookies.
Next time you buy #🍫 from the supermarket make sure you buy #ethicalchocolate that is #fairtrade or #fairlytraded like @greenandblacks @divinechocolateuk or @williescacao and eat or use that instead. http://ift.tt/2D9F96o
Happy holidays and may all your cookies be delicious! I think probably shortbread are the easiest and last the longest of all the cookies I bake. They age well in a tin for a few weeks but rarely last long enough TO age!
300g plain flour
1 tsp salt
100g caster sugar
200g unsalted butter
Preheat oven to 170C
Sift together the salt, flour and sugar.#rub in the butter (so made sure it is still chilled).
Once blended, place the ball of dough in the fridge for 30 min.
Roll out to about 1cm thick. I sometimes go with .8cm thick.
Cut into shapes.
Place on a parchment-lined baking tray.
Bake for 20-25min.
Remove and let cool.
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