Lemon Cookies

Squeeze juice from fresh lemon. Cut the lemon zest into small pieces. Before cutting the lemon peel, you need to use a knife to scrape off the white part inside, otherwise the taste will be bitter;

Cut the butter into small pieces and put it in a large bowl. After the butter softens, pour the powdered sugar and salt into the bowl and stir gently to mix the powdered sugar and butter evenly;

Pour 15ML lemon juice into the butter and continue to stir gently until the lemon juice and butter are evenly mixed;

Sift low-gluten flour into the stirred butter;

Pour in a small spoonful of lemon zest;

Use a rubber spatula to mix thoroughly until the flour, lemon zest and butter form a uniform dough;

Place the dough on the chopping board and roll it into a cylindrical shape with a diameter of about 5CM;

Place the cylindrical dough on oil paper, roll up the dough with oil paper, and put it in the refrigerator for more than 1 and a half hours until the dough is frozen hard;

Take out the frozen dough, cut it into thin slices with a knife, place it on the baking sheet, and then bake it in the preheated oven;

degrees, middle layer, upper and lower heat, bake for about 15 minutes, the surface of the biscuits will be slightly golden and ready to be baked.

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