Lemon cookies
By VicentaLakin
This lemon cracker's sour and sweet tastes good
Recipe Recommendations
- low-gluten flour 100 grams
- butter 65 grams
- sugar 50 grams
- lemon zest 1 teaspoon
- salt 1/4 teaspoon
- fresh lemon juice 15 ml
- sweet and sour
- roast
- an hour
- ordinary
Steps for Lemon cookies
1
To measure the required foods, clean fresh lemons, scrape yellow orange lemon peels with a bark knife, and be careful to remove the white part, otherwise the taste will be bitter, the lemon will be cut half open when the skin is removed, the lemon juice will be squeezed out and the lemon seeds removed
2
The butter is in the basin, it is on the hot water, and it softens the water and pours sugar powder and salt into the basin. The mixing evens sugar powder and butter. Butter doesn't have to pass. (b) To pour in lemon juice, to continue to mix it gently and evenly with butter
3
Low-banded flour sifts into the mixed butter
4
And pour a spoonful of lemon peels
5
Full mixing with rubber razors (no rubber razors, replaced with wood shovels)
6
Flour, lemon pellets and butter mixed in a flat sum
7
PUT THE DOUGH ON THE PANEL AND ROLL IT WITH YOUR HAND AROUND A CYLINDER AROUND 5CM DIAMETER. (A) THE CYLINDRICAL FACE IS WRAPPED IN A FRESH BAG AND PLACED IN THE REFRIGERATOR FOR ABOUT AN HOUR UNTIL THE FACE IS FROZEN HARD
8
(a) Take out the frozen noodles, slice them with a knife and line them on the grill
9
Put it in a preheated oven, 180 degrees, mid-level, up and down, and roast for about 15 minutes
10
Biscuit surfaces can be made of microgold yellow。