Soft, simple and fragrant lemon biscuits are a pastry classic: these shortbreads covered with icing sugar with a citrus scent are excellent to enjoy with a cup of tea for a snack or to dip in milk in the morning for a sweet breakfast or, why not, for a break full of gluttony.
Makes 30 cookies
- 2 cups of all-purpose flour;
- 1/2 cup of butter;
- 8 tbsp of granulated sugar;
- 1 egg;
- juice of 1 lemon;
- grated zest of 1 lemon;
- 2 tsp of baking powder;
- icing sugar to taste;
- caster sugar to taste;
We put the butter in a bowl at room temperature, so that it is soft enough to work without difficulty, and the granulated sugar .
We begin to mix these two ingredients with the help of electric whisk.
Then we proceed adding an egg and the juice of a lemon from which we will also obtain the grated rind to be added to the dough immediately afterwards.
We mix everything, always with the electric whisk, until the various ingredients are well mixed. Add the sifted flour and baking powder.
We still work the dough until it is soft and homogeneous (if it seems too liquid we can add a sprinkling of flour), after which we leave it to rest in the refrigerator for about an hour.
After the necessary time, we can finally shape our biscuits.
With the dough we create small balls about the size of a walnut , and we pass them first in granulated sugar, then in icing sugar; finally we lay them on a baking tray lined with parchment paper.
Remember to place the biscuits well spaced from each other, as they will rise during cooking.
We cook in a fan oven at 356 F for 8-10 minutes.
Once ready, let them cool and enjoy them in their delicious fragrance.
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