Lemon Shortcake

Overview

This biscuit is a snack made from egg yolks. The round biscuit is covered with sugar and has a sour and sweet taste with lemon peel. It is very delicious as a snack for afternoon tea.

Tags

• baking
• maternity
• children
• old man
• cookies
• banquet dishes
• dinner
• corn starch
• egg yolk
• lemon
• medium powder
• rum
• unsalted butter
• fine sugar

Ingredients

Steps

1. 1 Prepare the ingredients, wash the lemons, grind the rind into powder with a peeler, use 1 small spoonful of juice from the pulp, cut the butter into small pieces, and sift the flour;

   

2. 2 Beat the butter with a whisk until creamy

   

3. 3 Add fine sugar and beat until the color turns white;

   

4. 4 Add egg yolk, lemon juice, and rum in two batches, beat thoroughly; add lemon zest, mix evenly;

   

5. 5 Add the sifted flour in two batches,

   

6. 6 Use a spatula to rub and press on the bottom of the basin to mix into a ball;

   

7. 7 Take about 15 grams of dough and roll it into a long strip of about 12cm (if the dough is too soft, you can put it in the refrigerator for a while),

   

8. 8 Flatten one end,

   

9. 9 Turn it around to wrap the tail end,

   

10. 10 Dip a layer of fine sugar on the surface (the amount is outside the recipe),

    

11. 11 Keep the cookie dough appropriately spaced and place it on the baking sheet;

    

12. 12 Preheat the oven to 160 degrees, middle rack, for 18-20 minutes, until the bottom of the biscuits is lightly colored.

    

13. 13 After baking, take it out immediately and place it on the grill to cool.