Lemon Specier

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.

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