How do you cook lemon cookies? How do you make lemon cookies?

Lemon biscuits. Servings: 20 pieces.

Baking: Medium oven, 180 degrees above top and bottom, about 15 minutes.

Ingredients: 100 grams of cake flour.

65 grams of butter.

50 grams of powdered sugar.

15ml fresh lemon juice

1 teaspoon of lemon zest.

1 4 teaspoons of salt.

Lemon biscuits to prepare.

Squeeze juice with fresh lemon. Cut the lemon zest into crumbs. Before the lemon peel is chopped, you need to use a knife to scrape off the white part on the inside, otherwise the taste will be bitter Lemon biscuits Step 1

Cut the butter into small pieces and put it in a large bowl, after the butter is softened, pour the powdered sugar and salt into the bowl Lemon biscuits Step 2

Stir gently to mix the icing sugar and butter well. Preparation of lemon biscuits without whipping butter Step 3Preparation of 15ml of lemon juice into butter for lemon biscuits Step 4: Continue to stir gently so that the lemon juice and butter are well mixed. Do not whip lemon cookies in Step 5

To sieve cake flour into stirred butter and lemon biscuits Step 6

To prepare the lemon cookies by pouring a teaspoon of lemon zest and lemon biscuits Step 7

Mix well with a rubber spatula to make the flour, lemon zest and butter mix evenly into a dough lemon biscuit Step 8

Place the dough on the cutting board and roll it into a cylindrical lemon cookie with a diameter of about 5cm by hand Step 9

Put the cylindrical dough on oiled paper, roll up the dough with oiled paper, and put it in the refrigerator for more than 1 and a half hours until the dough is frozen hard Lemon biscuits Step 10

Take out the frozen dough, cut it into thin slices with a knife, arrange it on a baking sheet, and bake lemon cookies in the preheated oven Step 11

degree, middle layer, up and down the heat, bake for about 15 minutes, the surface of the biscuit is slightly golden brown and ready to bake. To prepare the lemon cookies for sealing and preserving the lemon cookies after they have cooled Step 12

Tips: 1. This biscuit does not add eggs, has the refreshing sweetness of lemon, and the taste is crispy, which is extraordinary.

2. When the 9th step is rolled into a cylindrical shape, if you feel that the dough is too sticky to operate, you can put it in the refrigerator for a while to make the dough a little harder before operating, and it will be well rounded.

Add vanilla extract and whip evenly to the recipe of butter cookies.

Sift the recipe for butter cookies with cake flour.

Place the batter in piping tape, squeeze the pattern out on the baking tray with your favorite spout, and bake in the preheated oven. Oven middle layer, 190 degrees, about 10 minutes butter cookie recipe without saying anything, the beginning has been said, if you don't understand it to take a look :) When the eggs are added to the butter, be sure to add them in parts, and each time beat until the eggs and butter are safely fused and then add the next time.

Be sure not to rush it to avoid egg fat separation.

The butter is cut into small pieces and room temperature to make it soften the butter cookies.

Whisk with a whisk until smooth butter cookies.

Add caster sugar and powdered sugar, continue to whip until the butter is smooth, the volume is slightly expanded, the butter cookie is slightly expanded, add the beaten egg wash in three times, each time until the egg and the butter are completely fused, and then add the next butter cookie After whipping, the butter should be fluffy and whitish in color.

Ingredients Required:

Cake flour: 100 g, unsalted butter: 65 g, powdered sugar: 50 g, lemon juice: 15 g, lemon zest: the amount of one lemon, salt: 1 g, jaggery: a please.

Specific production steps:

First prepare the required ingredients, peel the lemon, chop the lemon zest and set aside in a bowl and squeeze 12g of lemon juice.

The butter is softened at room temperature, add powdered sugar and salt, stir with a manual whisk, mix evenly and pour in lemon juice 2-3 times, each time you need to fully stir and fuse, and then add the next time to sift and add low-gluten flour, pour in the previously cut lemon zest crumbs, and mix evenly with a spatula until there is no dry powder.

Shape the dough, wrap it in plastic wrap, put it in the refrigerator and freeze it for about 1 hour, take out the thick slices cut into centimeters, and sprinkle a little jaggery on the surface.

Preheat the oven at 170 degrees in advance, put it on top and bottom heat, and bake in the middle layer for 20 minutes

The temperature and baking time of the oven are based on the conditions of your own oven;

Peel the lemon slices without peeling the white part, the taste will be bitter;

Materials:

50 g icing sugar, 1 egg, 150 g low flour, 1 tablespoon lemon juice, 80 g butterMethod

1.Softened butter at room temperature, add powdered sugar and lemon juice and beat with a whisk until well combined.

2.Add the egg mixture in 3 batches, whip evenly, and be careful not to separate the water and oil (you can beat it with hot water).

3.Sift in the low powder, cut and mix evenly.

4.Place the batter in a piping bag and squeeze it into your favorite pattern on a baking sheet lined with grease paper or tarpaulin with a round piping spout.

5.Preheat the oven to 180 degrees and bake for 20 minutes (until browned).

Ingredients: Cream (room temperature) 150g65g of powdered sugar, 1 egg yolk, 150g of cake flourBaking powder 6g2g salt, 40g almond flour, 4g rum, peeled lemon 1, appropriate amount of egg mixture.

Method 1: Add salt and sifted icing sugar to the cream and mix well, then add the egg yolk and mix well.

2: Add the lemon sliced, sifted flour and baking powder and mix well.

3) Add almond flour and rum and mix well.

4: Flatten the dough and wrap it in plastic wrap and put it in the refrigerator for about 30 minutes.

5: Coat the inside of the mold with cream and flour.

6: After relaxing, roll out the dough with a dough stick to half the thickness of the mold, press the mold with the mold, and coat the surface with egg wash. Bake at 170 degrees for about 15-18 minutes, let it cool and remove the mold.

The preparation of lavender lemon cookies is not as difficult as everyone thinks. Prepare what you need first, then follow the steps to start doing it, and remember to control the heat.

2.Add the lemon zest and mix well.

3.Add cornstarch and medium flour, salt, lavender grains, mix well with your hands, do not stir too muchShape into a cylindrical shape, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or within 3 daysCut into thick slices and dip one side in the sugar.

6.The sugar grains are placed side up on a baking sheet lined with baking paper, so they don't have to be far apart, and the biscuits don't swell much.

7.Put it in a preheated 350F (175C) oven and bake for 20 to 24 minutes until the edges are golden lavender lemon cookies are not complicated to make, and I am sure you have read the above carefully. Of course, if you want to try your craft, try it.

Maybe you are a little "sour" for the first time, but you will still taste a different "sweetness".

After buying the dried lemon first, yes. Wash it, cut it into slices and expose it to the sun.

Preparation ingredients] 100 grams of cake flour.

65 grams of butter.

45 grams of powdered sugar.

15 g of lemon juice.

5 g of lemon zest.

1 gram of salt. Tea and tea tips: the temperature is lower and the room temperature may soften for a little longer, the temperature is higher to control the softening degree, the fingers can be soft, if the softening is too much, put it back in the refrigerator.

Specific Steps] 1.Scrub the lemon with salt, peel off the skin, remove the white part of the skin, and cut the yellow part into crumbs.

2.Squeeze out 15 grams of lemon juice.

3.Cut the butter into cubes and soften.

4.Mix the butter with a spatula until smooth.

5.Add powdered sugar.

6.Add salt.

7.Stir well with a spatula so that the powdered sugar and butter are well mixed without beating.

8.Add the lemon juice in two parts, add once and mix well, then add the next amount.

9.Stir until the lemon juice and butter are well combined.

10.Sift in cake flour.

11.Stir a few times with a spatula and continue to add the lemon zest and stir.

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

13.Wrap the biscuit batter in plastic wrap.

14.Put it in a mold and freeze it in the refrigerator for an hour and a half until the dough is firm.

15.After freezing, remove the cut pieces and cut them into 5 mm slices. (Dipping a knife in water will not stick).

16.Bake in the middle of the preheated oven at 175 degrees for about 15 minutes, until the surface of the biscuits is slightly golden brown.

17.The fragrance of lemon.

Difficulty: Low.

Tips: There is no need to play this cookie making process. You can shape the biscuits into other shapes, such as round, and you can put the dough in the refrigerator to make the dough a little harder, then take it out and roll it round by hand.

A manual whisk can be used instead of a scraper during the production process.

Ingredients: 65g butter, 110g cake flour, 1 lemon.

Excipients: 20g of powdered sugar, 1 operation step of eggs.

1.Rind the lemon with salt and wipe it off with kitchen paper.

2.Squeeze out the lemon juice.

3.Scrape off the zest of the lemon.

4.The butter is softened, sugar is added and beaten with an electric whisk until the color is whitish and the volume swells.

5.Add the egg mixture in three portions and stir well.

6.Add lemon juice and mix well.

7.Add 1 tablespoon of lemon zest.

8.Sift in cake flour.

9.Mix well with a spatula.

10.Put the batter into a piping bag and squeeze out the pattern.

11.Preheat the oven to 190 degrees and place in the middle layer for 16 minutes.

Precautions. The butter should be whipped thoroughly, and after adding the egg mixture, it should be mixed well and then added again. When scraping lemon zest, do not scrape off the white part of the inner layer, the white color is bitter and affects the taste.

It's the ordinary cookie making method, which is available on the Internet, the only difference is to buy some lemon-flavored additives and mix them into the cookies before baking, or just ordinary cookies, and then put a little lemon-flavored cream on top of them, etc., I personally tend to the second one, which feels a little more delicious.