Lemon Cookies

Overview

Use the peel from half a lemon to make a chiffon cake, and save the remaining half of the peel for this cookie. Crispy biscuits full of lemon flavor, it’s really good to have one when you have free time.

Tags

• baking
• children
• afternoon tea
• butter
• corn oil
• egg liquid
• lemon
• low gluten flour
• powdered sugar

Ingredients

Steps

1. 1 Required raw materials (use a tool to scrape out the rind from the lemon, leaving out the white part)

   

2. 2 Melt butter in water, add powdered sugar and corn oil and stir

   

3. 3 Add the egg liquid and lemon zest, mix well

   

4. 4 Sift in the flour and slowly mix it with your hands

   

5. 5 Then knead it into a ball (just form a ball, you don’t need to knead it for too long)

   

6. 6 Shape into a rectangle (you can use a kitchen knife to help), put it in a plastic bag and freeze it in the refrigerator for about 50 minutes

   

7. 7 After shaping, cut into about 0.6cm thick slices with a knife and place on the baking sheet

   

8. 8 Preheat the oven in advance, set the upper and lower heat to 160 degrees, and bake for 20 minutes (cover the upper layer with tin foil)