125 g. butter
125 g icing sugar
2 tsp vanilla sugar or 2 tsp sugar with 2-3 drops of vanilla extract
1 egg
1 pinch of salt
juice and grated peel of 1/2 lemon
125 g. flour
125 g. cornflour
1 knife tip baking powder
butter to grease pan
Glaze
100 g. icing sugar
2 tbsps lemon juice
Whip the butter until it is fluffy, then slowly add the icing sugar;
Add the vanilla sugar, egg, salt, lemon juice and peel;
Add the flour, baking powder and cornflour slowly and mix well;
Grease a baking tray with butter;
Fill a pastry bag with the dough and press small biscuits onto the baking tray;
Bake in a preheated 400F oven for 10-15 minutes
Make the glaze by mixing the icing sugar and lemon juice. Brush biscuits with it, and let it dry.
Makes about 70 biscuits.
125 g icing sugar
2 tsp vanilla sugar or 2 tsp sugar with 2-3 drops of vanilla extract
1 egg
1 pinch of salt
juice and grated peel of 1/2 lemon
125 g. flour
125 g. cornflour
1 knife tip baking powder
butter to grease pan
Glaze
100 g. icing sugar
2 tbsps lemon juice
Whip the butter until it is fluffy, then slowly add the icing sugar;
Add the vanilla sugar, egg, salt, lemon juice and peel;
Add the flour, baking powder and cornflour slowly and mix well;
Grease a baking tray with butter;
Fill a pastry bag with the dough and press small biscuits onto the baking tray;
Bake in a preheated 400F oven for 10-15 minutes
Make the glaze by mixing the icing sugar and lemon juice. Brush biscuits with it, and let it dry.
Makes about 70 biscuits.
Measuring flour. |
4 1/2 oz butter (about one stick and another tablespoon)
4 1/2 oz icing sugar (somewhat more than a cup)
2 tsp vanilla sugar or 2 tsp sugar with 2-3 drops of vanilla extract
1 egg
1 pinch of salt
juice and grated peel of 1/2 lemon (I used the entire lemon’s zest)
4 1/2 oz flour (a little more than a cup)
4 1/2 oz cornflour (about a cup)
1 knife tip baking powder
butter to grease pan
Glaze
3 1/2 oz icing sugar
2 tbsps lemon juice (I just used all the juice from the other half)
4 1/2 oz icing sugar (somewhat more than a cup)
2 tsp vanilla sugar or 2 tsp sugar with 2-3 drops of vanilla extract
1 egg
1 pinch of salt
juice and grated peel of 1/2 lemon (I used the entire lemon’s zest)
4 1/2 oz flour (a little more than a cup)
4 1/2 oz cornflour (about a cup)
1 knife tip baking powder
butter to grease pan
Glaze
3 1/2 oz icing sugar
2 tbsps lemon juice (I just used all the juice from the other half)
The sad fate of my hand-folded pastry bag. |
Melted butter and icing sugar. |
They may not be the most perfect replicas, but they’re quite nice. The lemon flavor is pleasingly strong. My descriptors are very reserved.
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