Butter lemon cookies
By VicentaLakin
It's a very simple diet, and it's very luxurious because of the addition of lemon! Butter crackers are no longer tedious, sour and sweet! It's for tea
Recipe Recommendations
- Presidential Unsalted Butter 63 grams
- powdered sugar 46 grams
- Crushed lemon peel 5ml
- low-gluten flour 100 grams
- Freshly squeeze lemon juice 15ML
- Edible refined salt 1.25ml
Steps for Butter lemon cookies
1
Butter in big bowls, room temperature softened. Get a fresh lemon and wash the skin and dry it。
2
Cut the clean lemons and squeeze the lemon juice. Scratch all the white cores in the lemon peel and cut the lemon peels into little ding。
3
TAKING SUGAR POWDER BY WEIGHT, SALT POURING INTO A SOFTENED BUTTER BOWL, MIXING SUGAR POWDER WITH BUTTER WITH AN EGG-PUMPER, POURING 15 ML LEMON JUICE INTO BUTTER, CONTINUING TO MIX AND EVENING LEMON JUICE WITH BUTTER. DON'T BLOW BUTTER。
4
Low-banded flour sifted into the mixed butter。
5
Pour a small spoon of lemon peel. Flour, lemon skins and butter are fully modulated with rubber razors and evenly mixed with flour。
6
PUT THE DOUGH ON THE PANEL AND ROLL IT WITH YOUR HAND AROUND A CYLINDER AROUND 5CM DIAMETER. PACK THE CYLINDRICAL FACE AND PUT IT IN THE FREEZER FOR MORE THAN 40 MINUTES UNTIL IT FREEZES HARD。
7
Take out the hard-frozen noodles, slice them with a knife and line them on the grill, so that they can be roasted in a pre-heated oven. 175 degrees, mid-level, top-fire, roasting for about 15 minutes, and a biscuit surface of microgold yellow. Biscuit cooled and sealed。