Lemon Biscuits
1.
Raw materials needed (use a tool to scrape out the scum on the lemon, don’t use the white part)
2.
Melt butter in water, stir in powdered sugar and corn oil
3.
Then add egg liquid and lemon shavings and mix well
4.
Sift in the low powder and slowly grasp it with your hands
5.
Knead into a ball again (just make it into a ball, don't need to knead for too long)
6.
Make it into a rectangular shape (you can use a kitchen knife to help), put it in a fresh-keeping bag and freeze in the refrigerator for about 50 minutes
7.
After setting the shape, use a knife to cut into thick slices of about 0.6cm and place them on the baking tray.
8.
Preheat the oven in advance, heat up and down at 160 degrees, and bake for 20 minutes (the upper layer is covered with tin foil)
Tips:
1. It is easier to use a kitchen knife to assist in the shaping.
2. Because the dough is relatively soft, it must be frozen in the refrigerator before being cut into pieces.
3. The baking time depends on the thickness of the biscuits and the temperament of each oven.
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