Butter Lemon Biscuits

Butter Lemon Biscuits

1. Put the butter in a large bowl and soften at room temperature. Take a fresh lemon, wash the epidermis, and dry it for later use.

2. Cut the washed lemon in pairs and squeeze out the lemon juice. Scrape all the white cores in the lemon zest, and then cut the lemon zest into small cubes.

3. Pour 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 to stir to make the lemon juice and butter evenly mixed. Don't beat the butter.

4. Sift the low-gluten flour into the beaten butter.

5. Pour in a small spoonful of lemon zest. Mix thoroughly with a rubber spatula to mix the flour, lemon zest and butter into a uniform dough.

6. Put the dough on the chopping board and roll it by hand into a cylindrical shape with a diameter of about 5cm. Wrap the cylindrical dough with plastic wrap, put it in the refrigerator and freeze for more than 40 minutes, until the dough is frozen hard.

7. Take out the frozen dough, cut it into thin slices with a knife, arrange it on the baking tray, and then bake it in the preheated oven. Bake for about 15 minutes at 175 degrees, middle level, upper and lower fire, the surface of the biscuits will be slightly golden and ready to be out. Keep the biscuits tightly sealed after cooling.

Tips:

1. You don't need to buy ready-made powdered sugar or you can make it yourself at home. Put 100 grams of white sugar and 3 grams of corn starch into an electric grinder, grind it into a fine powder, and pack it into a bag.
2. The sixth step is to round the dough into a cylindrical shape. The dough will be sticky. You can wear disposable gloves during the operation, or put the dough in the refrigerator freezer for a while.