Health benefits
Butter: low protein
Ingredients
Low-gluten flour ( 100g ) | Butter ( 65g ) |
Powdered sugar ( 50g ) | Lemon juice ( 15ml ) | Lemon zest ( 1 tsp ) | Salt ( 1/4 tsp ) |
How to make lemon cookies
1. Cut a fresh lemon in half and take 15 ml of lemon juice.
2. Only take the yellow part of the lemon peel, not the white part.
3. Chop the removed lemon peel into fine pieces.
4. Cut the butter into small pieces and soften at room temperature.
5. Add powdered sugar and salt to the softened butter.
6. Stir gently with a hand whisk to mix the powdered sugar and butter evenly.
7. Pour fresh lemon juice into the stirred butter.
8. Continue to stir gently to mix the lemon juice and butter evenly.
9. Then sift in low-gluten flour.
10.Add lemon zest.
11.Use a spatula to stir evenly.Mix the lemon zest, butter and flour into a smooth batter.
12. Then move the dough to the chopping board and knead it into a long round dough of about 5 cm..
13. Wrap the dough with silicone paper, place it in the refrigerator for one and a half hours, take it out and cut into thin slices.Preheat the oven to 180°.
14. Place the cut biscuit embryos evenly on a baking sheet lined with oil paper.Place the baking sheet in the middle rack of the oven and bake at 180° for 15 minutes.
15. Bake until the surface of the biscuits is slightly golden.
16. A sweet and sour lemon cookie is ready.
17.Finished product picture
Tips
Lemons must be washed clean with salt.
Lemon juice must be squeezed from fresh lemons, which is purely natural.
The kneaded lemon dough should be refrigerated for one and a half hours.Only after the dough becomes hard can it be sliced.
Please adjust the oven temperature according to the conditions of your own oven.
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