1. The ingredients are reserved.
2. Take a fresh lemon, wash it, and gently peel off the lemon zest with a knife.
3. Cut lemon zest into shavings. Cut the lemon and squeeze the lemon juice. One lemon can squeeze about 30 ml of lemon juice.
4. Put the butter softened at room temperature in a large bowl, add powdered sugar and salt.
5. Stir gently to mix the powdered sugar and butter evenly. No need to whip butter.
6. Pour the lemon juice into the butter and stir gently to make the lemon juice and butter mix evenly.
7. Add lemon zest and mix well.
8. Pour the low-gluten flour into the stirred butter.
9. Use a silicone spatula to mix well to make flour, lemon zest and butter into a uniform dough.
10. Divide the dough into small dough balls. Round it with your hands, and then flatten it in the palm of your hand.
11. Place them on a baking tray lined with greased paper, leaving a good distance in the middle.
12. Put it into the preheated oven, 180 degrees, middle level, upper and lower fire, bake for about 20 minutes, the surface of the biscuits will be slightly golden and ready to be out.
13. Crisp, crispy, sour and sweet, one bite at a time, delicious.
Tips:1. Be careful when peeling lemon zest, don't peel off the white part, otherwise the taste will be bitter.
2. It can also be prepared like cranberry cookies, after finishing the shape, put it in the refrigerator and then slice and bake.
3. Please customize the oven temperature and time according to the performance of your own oven.
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