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Written by Irene Ross
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Category: Biscuits
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These lemon cookies are so tender that they seem to melt in your mouth.
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20 pieces |
1 hour 20 minutes |
20 minutes |
30 minutes |
30 minutes |
Ingredients
- 125 grams Butter
- 25 grams Icing Sugar
- ½ medium Lemon, grated rind
- 125 grams Plain Flour
- Apricot Jam, sieved
Glaze:
- 2 tablespoons Icing Sugar
- 2 teaspoons Lemon Juice, approx
Instructions
- Grease two baking trays.
- In a deep bowl, beat butter with wooden spoon until creamy, add the sifted icing sugar and continue to beating until the mixture is pale and fluffy.
- Stir in the lemon rind and flour to give a soft dough.
- Spoon the mixture into a forcing bag, fitted with a medium star vegetable nozzle, and pipe out about 20 shell shapes, a little apart from each other.
- Chill for 30 minutes in the fridge.
- Bake in the centre of a pre-heated oven at 160˚C for about 25 minutes or until lightly browned.
- For the glaze blend the sifted icing sugar with enough lemon juice to give a coating consistency.
- Leave the baked biscuits on the baking trays, brush them with soft sieved jam and then with lemon glaze.
- Return the biscuits to the oven for a further 5 minutes, then set them on a wire rack to cool and crisp.
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