1. Take a fresh lemon, wash it, and gently peel off the lemon zest with a knife.
2. Cut lemon zest into shavings. Cut the lemon and squeeze the lemon juice. One lemon can squeeze about 30 ml of lemon juice.
3. Put the butter softened at room temperature in a large bowl, add powdered sugar and salt. Stir gently to mix the powdered sugar and butter evenly.
4. Pour the lemon juice into the butter and stir gently to make the lemon juice and butter mix evenly.
5. Add lemon zest and mix well.
6. Pour the low-gluten flour into the stirred butter.
7. Use a silicone spatula to mix well to make flour, lemon zest and butter into a uniform dough.
8. Divide the dough into small dough balls. Round the palm of your hand, and then flatten it with your thumb, the biscuit embryo will naturally crack around. Place them on a baking pan lined with greased paper, leaving a gap in the middle.
9. Put it into the preheated oven, 180 degrees, middle level, upper and lower fire, bake for about 20 minutes, the surface is slightly golden and ready to be out. Fragrant, crispy.
Tips:1. Don't use the white film inside lemon zest to avoid bitterness.
2. Please customize the oven time and temperature according to your own oven temperament.
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