Lemon biscuit recipe without eggs

Lemon biscuit recipe without eggs

 

Lemon biscuit is a thin biscuit and a butter practically dissolved in your mouth. Full with a bright flavor of fresh lemon, this biscuit is perfect for any occasion, from afternoon tea

the components:

For cookies:

1 cup of unsalted butter, mane

1/2 cup powder sugar

1 tablespoon lemon peel

2 tablespoons of fresh lemon juice

1 teaspoon vanilla extract

2 cups of flour for all purposes

1/4 cup cornstarch

1/4 teaspoon salt

For the lemon glyc:

1 cup of powdered sugar

2-3 tablespoons fresh lemon juice

1 teaspoon lemon peel (optional)

Instructions:

Preheat the oven: Heat the oven to 350 ° F (175 ° C). Describe a baking sheet with manuscript paper.

Make the dough:

In a large mixing bowl, beat the light butter and powdered sugar together until light and thin.

Add lemon peel, lemon juice, vanilla extract, and mix until they are combined.

In a separate bowl, whisk together flour, cornstarch and salt. Gradually add dry ingredients to the butter mixture, with mixing only until they are combined.

Wrap the dough into small balls, diameter about 1 inch, and put it on the stomach baking sheet. Gently flatten every ball with the bottom of the glass or your fingers.

If the dough is very smooth, cool it for 20-30 minutes before formation.

bread:

Bake the biscuit in the preheated oven for 10-12 minutes, or until the edges begin to switch to gold.

Remove the biscuit from the oven and let the biscuit cool on the baking sheet for a few minutes before transferring it to a wire shelf to cool completely.

Prepare lemon glass:

In a small bowl, whisk the powdered sugar, fresh lemon juice and lemon peel (if it is used) until it becomes smooth. The glass should be thick but strong.

If the glass is very thick, add more lemon juice; And if very thin, add more powdered sugar.

The Cookies:

Once the biscuit completely cools, spray or spread the lemon glass over the top.