Lemon Cookies

Lemon Cookies

1. Wash the lemon and scrape it with a scraper (do not rub the white skin inside the lemon). Cut the lemon and squeeze the juice into the lemon shavings, add the rum

2. Cut the butter into small pieces to soften, add in powdered sugar, and mix well (the butter does not need to be beaten)

3. Break up the eggs and add them to the butter twice. Stir well each time. Add the lemon shavings (including rum and lemon juice) and stir well.

4. Sift in low-gluten flour and mix well. Spread silicone oil paper in the biscuit mold, put the dough in the biscuit mold to shape, take it out and put it in the refrigerator for 1.5 hours, then slice it after refrigeration, about 0.5-0.7cm

5. Preheat the oven, the upper and lower temperature is 165℃, the middle and upper layer (middle layer), bake for 20 minutes. After roasting, take it out and cool down, bottle and seal for storage

Tips:

TIPS:
1. Do not rub the white part of the lemon zest into the lemon shavings, so that the baked biscuits will have a bitter taste.
2. The lemon seeds should be removed.
3. Don't stir the flour excessively, it will become gluten and affect the taste.
4. The butter is softened to the point where you can easily poke a hole with your fingers. If it softens into a liquid state, put it in the refrigerator for 5 minutes.
5. In the last few minutes of baking the biscuits, be sure to observe the color of the biscuits to prevent the color from baking.
6. The biscuit sticks are refrigerated, not frozen.