Health benefits
Lemon: promotes body fluids and quenches thirst
Ingredients
Low-gluten flour ( 230g ) | Unsalted butter ( 140g ) |
Whole egg liquid ( 30g ) | Powdered sugar ( 70g ) |
Lemon ( 1 ) | Mint leaves ( 15g ) |
How to make Lemon Mint Cookies
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1. Prepare the main ingredients.Rub the surface of the lemon with salt.Soak the mint leaves in baking soda for a while to dry them out.
2. Take only the yellow peel part of the lemon and chop into fine pieces.
3. Mint leaves are also cut into fine pieces with a knife and set aside.(If you are afraid of oxidation, you can use plastic wrap to isolate the air)
4. Unsalted butter softened at room temperature The scraper can easily press through.(You can use the fermentation function of the oven in winter)
5.Add powdered sugar.
6.Use a spatula to mix roughly evenly to avoid splashing when beating with a whisk.
7. Use an electric egg beater to beat the butter with powdered sugar until it is slightly white., add the beaten egg liquid.
8.Continue to beat the butter until the volume becomes larger and fluffy like feathers.
9.Sift in 1/2 of the low-gluten flour.
10. Stir until no obvious dry powder is visible.
11.Continue to sift in the remaining low-gluten flour and stir evenly.
12.Add lemon zest and mint.
13. Stir evenly and use a spatula to scrape and check.The batter is even and delicate.That’s it.
14.Put it into a cloth or silicone piping bag (use your favorite piping tip) Can).
15. Squeeze them into the baking pan at a certain distance.
16. Preheat the oven to 165 degrees and bake for about 12-18 minutes.
17. Color it to your liking, take it out and let it cool.
18.Isn’t it very simple? Have you learned it?
Tips
1.The butter must be softened at room temperature in advance.In winter, you can use the fermentation function of the oven, but do not liquefy it.
2.If the eggs are stored in the refrigerator, they need to be taken out in advance and returned to room temperature.
3.If you don’t have a flower mouth or don’t want to squeeze the flowers, you can wrap them in plastic wrap and arrange them into rectangular strips, put them in the refrigerator for 2 hours, then cut them into slices and bake them directly.
4.The temperature and time of the oven are a reference.Different brands vary greatly.Please adjust according to the temperament of your own oven.
5.If you find that the surface of the cookie is very dark, but the inside of the cookie is still wet after cooling, the fire is too high and it is not cooked.You can bake it at a low temperature (about 100 degrees) until it is cooked.
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