Lemon Biscuits

Lemon Biscuits

1. Squeeze the juice from fresh lemons. Cut the lemon zest into shavings. Before cutting the lemon zest, you need to use a knife to scrape off the white part on the inner side, otherwise the taste will be bitter; cut the butter into small pieces and place in a large bowl, after the butter is softened, pour the powdered sugar and salt into the bowl

2. Stir gently to mix the powdered sugar and butter evenly. No need to beat the butter, pour 15ml of lemon juice into the butter

3. Continue to stir gently to mix the lemon juice and butter evenly, do not whip, sift the low-gluten flour into the stirred butter

4. Then pour a small spoonful of lemon zest and mix well with a rubber spatula to make flour, lemon zest and butter mix into a uniform dough

5. Put the dough on the chopping board and roll it with your hands into a cylinder with a diameter of about 5cm. Place the cylindrical dough on oil paper, roll the dough with oil paper, put it in the refrigerator and freeze for more than 1 hour and a half, until the dough is frozen hard

6. Take out the frozen dough, cut it into thin slices with a knife, arrange it on the baking tray, and bake it in the preheated oven, 180 degrees, middle layer, upper and lower fire, bake for about 15 minutes, the surface of the biscuit is slightly golden and ready to be out. , Keep the biscuits sealed after cooling

Tips:

1. This biscuit does not add eggs, it has the refreshing sweetness of lemon, and the taste is crisp and extraordinary;
2. When rolling into a cylindrical shape in step 9, if you think the dough is too sticky to handle, you can put it in the refrigerator for a while, make the dough a little harder and then operate it, it will be well rounded.