One of the newer lemon aroma recipes only fills in even better taste, it is easy to make. Follow recipe.
Ingredients: simple, total time: 35 min.
100 g golden brown sugar/ blended fine
4 tsp finely chopped lemon zest
125 g butter/ cold and cut into cubes
200 g sifted flour
1 medium egg
1-2 Tbsp icing sugar/ to sprinkle
Preparation:
The quickest way to make these cookies is by using a food processor.
Put the caster sugar, lemon zest, butter, and flour in the bowl and blitz for 30 seconds, until the mixture has a breadcrumb texture. If you’re making them by hand, stir the sugar, zest, and flour together, then rub through the cold butter until it resembles breadcrumbs.
Whisk the egg in a small bowl, then carefully pour a little into the breadcrumb mix and blitz again, until you’ve added just enough that the mix starts to clump together without feeling sticky (you won’t need all the egg).
Line two large baking sheets with grease-proof paper. Sprinkle the crumble mixture onto the baking sheets to form 16 8 cm-wide circles, then chill in the fridge for 15 minutes.
Heat the oven to 190 °C -180 °C fan.
Just before you bake, sprinkle enough icing sugar over each of the cookies that you can only just see the dough underneath (use a tea strainer, or a mini-sieve).
Bake for 12 minutes, until the edges of the cookies, are browned, then remove, leave to cool, and store in an airtight container.
Buon appetito!
NOTE: Keep the biscuits in a box in a dry place, 7 days.
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