Crispy and citrus flavoured biscuits for the coming Christmas days. The original recipe did not have lemon juice, but I think that the biscuits taste even better with it.
LEMON SPECIER
ABOUT 50 COOKIES
125 G ICING SUGAR
SEEDS OF 1 VANILLA POD
ZEST OF 2 ORGANIC LEMONS
225 G SOFTENED BUTTER
300 G FLOUR
THE JUICE OF ½ LEMON
Whisk butter creamy with vanilla and icing sugar
Add the lemon zest and flour into the mix.
Add lemon juice and form the dough into a ball.
Roll it out to a sausage with a diameter of about 5 cm.
Place the dough in the fridge for at least 1 hour.
Preheat the oven to 180 degrees celsius.
Cut the dough into slices of ½ cm.
Place them on a baking sheet lined with baking paper and bake them in the middle of the oven for 12-15 minutes until they’re golden brown.
