Lemon Margarita

Overview

This biscuit does not add egg yolks, but only adds an appropriate amount of lemon juice and lemon zest. The texture is crispy and crispy, not inferior to the taste of margarita, and has the fresh and natural taste of lemon.

Tags

• baking
• children
• afternoon tea
• banquet dishes
• butter
• low gluten flour
• lemon juice
• lemon zest
• powdered sugar
• salt

Ingredients

Steps

1. 1 Take a fresh lemon, wash it and gently peel off the lemon peel with a knife.

   

2. 2 Cut the lemon zest into fine pieces. Cut a lemon and squeeze out the juice. One lemon can squeeze about 30 ml of lemon juice.

   

3. 3 Soften butter at room temperature and place in a large bowl, add powdered sugar and salt. Stir gently to combine the powdered sugar and butter.

   

4. 4 Pour the lemon juice into the butter and stir gently to combine the lemon juice and butter.

   

5. 5 Add lemon zest and mix well.

   

6. 6 Pour the low-gluten flour into the mixed butter.

   

7. 7 Use a silicone spatula to mix thoroughly until the flour, lemon zest and butter form a smooth dough.

   

8. 8 Divide the dough into small balls. Use the palm of your hand to make a round shape and then flatten it with your thumb. The biscuits will naturally crack around the edges. Place on a baking sheet lined with greaseproof paper, leaving a gap in the middle.

   

9. 9 Put it in the preheated oven, 180 degrees, middle layer, upper and lower heat, bake for about 20 minutes, until the surface turns slightly golden, it can be taken out of the oven. Fragrant and crispy.