It often happens to me that I want to bake something sweet, without having a clear idea. So I look at the list of recipes I should try, the images of those saved, and obviously I do something else. And it went exactly the same for these lemon biscuits, which up to five minutes before the inspiration of the moment should never have been born.

But these are so good that they have already been redone twice. Crunchy and fragrant thanks to the lemon peel, nibbling on them is a real pleasure. And then I am in a phase in which I would also glaze the salad, so that the irresistible sugar crust add pleasure. I made doodles (a kind, come on …) with the help of a sac-a-poche, but you can also simply spread it all over the biscuit or sprinkle them with icing sugar. And maybe do a double dose, given the speed of evaporation …

Lemon cookies

Ingredients for about 30 cookies:

  • 90 g butter, room temperature
  • 210 g all purpose flour
  • 100 g sugar
  • 2 tablespoon icing sugar
  • a pinch of salt
  • 1/2 teaspoon baking powder
  • vanilla extract
  • 1 egg, big
  • 1 lemon zest finely grated

to decorate:

  • 100 g icing sugar
  • lemon juice

In a bowl, sift flour, baking powder and add salt. In another bowl beat the butter, sugar, icing sugar, vanillin and lemon rind with the electric whisk until everything is very frothy. Now add the egg, reduce the whisk speed and add the flour in three times.

Finish kneading by hand, but without dwelling too much on the operation. Wrap the dough in plastic wrap and let it rest in the fridge for at least an hour. Roll out the dough on the lightly floured work surface, up to a thickness of 3mm. Cut the biscuits and place them on the baking tray covered with baking paper. Keep in the fridge until the oven reaches a temperature of 170 ° C, then bake for about 8-10 minutes, or until lightly browned. Allow to cool on a rack.

In a small bowl mix the icing sugar with a couple of tablespoons of lemon juice, so as to obtain a thick glaze. Spread it on the biscuits or put it in a sac-a-poche and decorate to taste. Let solidify and store the lemon cookies in a tin box.


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