Low-gluten flour100g

65 grams of butter

45 grams of powdered sugar

Lemon juice 15g

5 grams of lemon dander

Salt 1 g

Tip: Softening at room temperature may take longer. Softening degree should be controlled at a higher temperature. You can soften your fingers with a light press. If it is too soft, put it back in the refrigerator.

[Specific steps]

1. Wash the lemon with salt, peel it, remove the white part of the peel, and cut only the yellow part into thin slices.

2. Extrude 15g lemon juice.

3. The butter is cut into pieces and softened.

4. Use a scraper to smooth the yellow oil pressure.

5. Add powdered sugar.

Step 6 add salt.

7. Stir evenly with a scraper, so that the powdered sugar and butter are mixed evenly, without sending them away.

8. Add lemon juice twice, and then add the next amount after mixing evenly.

9. Stir until the lemon juice and butter are mixed evenly.

10. Sift in low-gluten flour.

1 1. Stir a few times with a spatula and continue to add lemon peel.

12. Finally, stir until there is no dry powder.

13. Wrap the mixed biscuit batter with plastic wrap.

14. Set in the mold and freeze in the refrigerator for one and a half hours until the dough is frozen hard.

15. Take out after freezing and cut into 5mm pieces. (It won't stick when dipped in water with a knife)

16. Bake in the middle layer of the preheated oven at 175 degrees for about 15 minutes, and take out the cookies when the surface is slightly golden.

17. Lemon fragrance.

18. If you like the taste of lemon, you can try it and you will love it.

You don't need to beat this biscuit in the process of making. Cookies can be made into other shapes, for example, round. You can put the dough in the refrigerator to make it a little harder, and then take it out and knead it by hand. Manual eggbeater can be used instead of scraper in the production process.