Butter Lemon Cookies
Overview
The minimalist ingredients taste extremely luxurious because of the addition of lemon! The butter biscuits are no longer greasy, they are sour, sweet and refreshing! Perfect for afternoon tea!
Tags
Ingredients
Steps
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In a large bowl, soften butter at room temperature. Take a fresh lemon, wash the skin, dry it and set aside.
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Cut the washed lemon in half and squeeze out the lemon juice. Scrape all the white core out of the lemon peel, then cut the lemon peel into small dices.
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Measure the powdered sugar and salt into a large bowl of softened butter. Use a whisk to mix the powdered sugar and butter evenly. Pour 15ML of lemon juice into the butter and continue stirring until the lemon juice and butter are evenly mixed. Do not whip the butter.
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Sift low-gluten flour into the mixed butter.
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Pour in a small spoonful of lemon zest. Mix thoroughly with a rubber spatula to combine flour, lemon zest and butter into a smooth dough.
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Place the dough on the chopping board and roll it into a cylindrical shape with a diameter of about 5cm. Wrap the cylindrical dough in plastic wrap and put it in the refrigerator for more than forty minutes until the dough is frozen hard.
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Take out the frozen dough, cut it into thin slices with a knife, place it on the baking sheet, and bake it in the preheated oven. 175 degrees, middle layer, upper and lower heat, bake for about 15 minutes, the surface of the biscuits will be slightly golden and ready to be baked. Store the cookies in an airtight seal after cooling.
