Soft lemon biscuits. Lemon shortcrust pastry biscuits
For cookies, you need to use zest lemons, i.e. lemons with a thick and not bitter peel. If you find it difficult to determine suitability by appearance, then just taste a small amount of zest. The dough can contain either only lemon juice with scraped off the zest, or completely chopped lemon.
In both cases, you must first cut it into slices and remove the seeds.
Grind the lemon into porridge using a blender attachment, add water so that the volume is 200 ml or 1 glass.
Combine lemon mass with sugar and vegetable oil(refined odorless), stir.
Add flour and baking soda. You do not need to specifically extinguish the soda, in the process of preparing the dough, it will itself react with lemon acid.
Quickly stir the ingredients together and a soft, fluffy, aromatic cookie dough is ready.
If you decide to sprinkle all the cookies or part of it with crumbs (streusel), then set aside a small piece of dough, add flour to it so that when stirring, you get a dough in the form of crumbs of different sizes.
On a prepared surface for baking (greased baking sheet, baking paper, silicone mat, etc.), lay the dough in a thin layer of 0.5-1 cm.The thickness of the piece depends on whether it is crisper or fluffy. lemon cookie you want to end up.
Sprinkle some or all of the dough with crumb dough. Place the workpiece in an oven preheated to 180-200 degrees, after twelve to fifteen minutes check if the surface is browned. The baking time depends on the thickness of the dough, how dry or soft biscuits want to bake and from the properties of your oven.
Optionally, while the cookies are in the oven, you can make the icing with water or citrus juice, stirring them with the powdered sugar.
To decorate with chocolate, you need to put its pieces in a food plastic bag, and then melt them in the microwave for 20-30 seconds at MAX. Slide the melted chocolate to one corner of the bag, and then cut a piece of film from this corner. A simple pastry bag for decorating with chocolate is ready.
Have you ever tried some awesome lemon cookie? Do not put it off until tomorrow, let's cook it together, in a very simple and quick recipe- and we will taste it today. The taste of this cookie is unusually delicate, with a bright lemon aroma. Outwardly, each cookie resembles a small cloud with a marbled color - it looks very original. Each piece just melts in your mouth. Homemade cookies can easily become your favorite: you only need to cook them once.
Ingredients:
- wheat flour top grade- 0.3 kilograms;
- soft butter ( room temperature) - 100g;
- white granulated sugar - 160 grams;
- chicken eggs - two pieces;
- zest from two lemons;
- juice from one lemon;
- baking powder for dough - 15 grams;
- icing sugar (to roll cookies) - 100 grams.
Awesome lemon cookie. Step by step recipe
- First, I suggest preparing a zest with two lemons. To do this, wash the lemon under running water and wipe it off with a paper towel. Using the finest grater, remove the zest. We send it to a deep bowl, in which we will knead the dough.
- Then, using a citrus juicer, squeeze the juice from one lemon. We put it aside for a while: we will need it a little later.
- We break two chicken eggs(preferably at room temperature) into a bowl.
- Add 160 grams of sugar. We take a mixer and begin to beat. We turn the whole mass into a homogeneous lush, with a pleasant lemon aroma and a delicate yellow color.
- Now we need to introduce butter at room temperature in two or three approaches. This is all so that the mass is fluffy and has a uniform, uniform texture, and the cookies are as tender as possible.
- After each added portion of butter, begin to beat the mass with a mixer.
- It's time to add baking powder and juice of one lemon.
- Now you need to sift wheat flour through a sieve. We begin to add it in a few spoons. Knead with a mixer after each small portion of flour. The dough, thanks to such a leisurely approach, will be without lumps: homogeneous and tender.
- After the end of kneading, the rather sticky dough must be transferred to cling film, wrap it and send it to the refrigerator for forty minutes. You can send it to the freezer for thirty minutes to speed up the process.
- In the meantime, prepare the baking sheet. We cover it parchment paper... Pour the icing sugar into a bowl.
- Now we take out the chilled dough and start shaping our homemade lemon cookies. Break off a small piece of dough, roll it into a bun, the size of Walnut... Then we wrap it in powdered sugar (well, on all sides) and spread it at a fairly large distance (6-7 centimeters from each other) on a baking sheet.
- During the baking process, the "koloboks" will begin to go down and part to the sides. Therefore, so that they do not stick together, we must maintain the required safe distance.
- Next, preheat the oven to 180 * C. We send to bake for 15 minutes.
- From the amount of dough I cooked, I got two baking sheets of 16 cookies each.
- Pay attention to one detail. If you hold the cookies in the oven (longer than 15 minutes, about 18-20) and let them brown, then in the cooled state they will not be as soft and crumbly as those that are not so brown. Therefore, start from your taste preferences.
Now you can brew aromatic tea and serve it to the table. Awesome flavored lemon treat - this is very simple and very affordable. This recipe is very similar to the recipe for cracked chocolate chip cookies or, as it is also called, marble biscuits.
Homemade lemon cookies are a triple delight. First, there is the scent of lemon baked goods floating through the house. Secondly - satisfaction with their work and words of gratitude from loved ones. Thirdly, taste delight.
One way to make lemon cookies
Lemon cookies can be baked from 100 grams of butter (butter, if necessary, replaced with a spread or margarine), 4 tablespoons of table sugar, 1 egg, 1 tablespoon of high fat sour cream, 1 tablespoon of table starch, 200 grams of flour, 2 tablespoons of lemon juice, zest from one lemon, an incomplete teaspoon of baking soda.
Beat the butter, it is more convenient and faster to do this using a mixer. Add sugar (you can put less than the specified amount), sour cream, egg, starch, lemon zest. Pour soda into a separate container, add lemon juice to it (soda with can be replaced with baking powder). Add slaked baking soda or baking powder to the total weight. Sift the flour and add to the dough. Knead the dough well.
Heat the oven to 180 ° C. Cover the baking sheet with baking paper, which it is desirable to grease with oil. Spoon the balls of dough on a baking sheet, leaving small distances (when baking, the dough spreads). Bake lemon cookies in the oven for 15 minutes. Readiness is determined by the changed color of the dough, a light brown tint appears. The baked biscuits can be left in the oven until they cool.
Homemade, if desired, you can decorate with melted chocolate or sprinkle with powdered sugar.
Another way to make lemon cookies
Dough ingredients: 1 egg, 100 grams of sugar, a pinch of salt, 100 grams of butter (margarine or spread), zest from one lemon, 200 grams of flour.
Glaze components: 100 grams of powdered sugar, 2 tablespoons of lemon juice.
Pour boiling water over the lemon. Remove the zest from the lemon using a grater. Squeeze the juice out of the pulp. Add salt to the flour, it is advisable to sift the resulting mixture. Add lemon juice and sugar to flour and salt, mix. Grate frozen on a coarse grater or chop finely with a knife. Stir the ingredients. Roll the dough, cover with a plastic bag, place in the refrigerator for an hour.
After the time has elapsed, remove the dough from the refrigerator, roll it into a thin layer. Cut it into pieces using dough cutters of your choice (stars, leaves, circles, etc.). If there are no molds at hand, you can use a glass (glass).
Place the cut dough on oiled baking paper. Place on a baking sheet and place in a preheated oven. Bake the lemon cookies until tender, until browned.
While the cookies are baking, prepare the frosting. To do this, mix the icing sugar with lemon juice.
Finished shortbread friable needs to be greased with glaze, which improves and appearance, and taste. For food lovers, you can sprinkle cookies with sugar.
If you put another ingredient instead of lemon zest, and leave all the other ingredients unchanged (this applies to both recipes), you can bake cookies with a different taste. Lemon zest can be replaced with orange (tangerine), chocolate or coconut.
Be creative and let all your experiments be so successful as to inspire you for the next ones!
Check out these delicate, lemon-flavored white cookies. They are so cute and delicate, completely soft and porous. And what color, they are almost white. It tastes like lemon and has a slight sweetness. I also liked them because they are beautiful and flat pancakes and chubby washers.
As usual, except for lemon, all the ingredients are stable in your refrigerator, but I generally take lemons in sacks for the winter, it’s the best for tea!
In a bowl, combine room temperature butter (60 g) and sugar (100 g). Beat well with a mixer until smooth and fluffy.
Add only the protein of one egg. This is partly why the cookies will be pale. 
Grate the zest of one lemon, add it and lemon juice to the dough. 
Following corn starch(40 gr.). You can also use ordinary potato, but corn is better, it has a less bright taste. The starch will make the cookies moist (the starch will hold back moisture). And more flour (180-200 gr.). Better not to add all the flour at once. Baking powder - 1 tsp 
Roll into a homogeneous dough. The texture is such that you can immediately work with it (does not stick to your hands, but not dry either). 
Pinch off small balls (about the size of a walnut), roll up the balls and place on a baking sheet lined with parchment. 
Press them down from the top and bottom of the glass. The cookies are quite tough, so as much as you flatten them, they will be thinner. 
Preheat oven to 175 degrees. Bake for 8-12 minutes. You need to catch the moment when they barely begin to blush from the side. 
Give ready-made cookies cool down. 
Serve with tea or milk. 
Soft tender biscuits with a light lemon flavor and airy structure, it will win you over at once. Usually, the entire portion is scattered in the family in one breakfast. It is simply impossible to resist! These lemon biscuits taste sweet but not sugary. Lemon juice and zest create a unique flavor - the zest of baked goods. She does not scream about herself, but slightly declares in the taste. That is why I want to take a new and new portion, in order to reach the end of the taste, try again. And don't hesitate - take a supplement! After all, making a new batch of lemon cookies is very easy - a matter of a few minutes. Adults love to eat this cookie with a drink green tea or unsweetened coffee, but the kids will surely love the duet of pastries with milk. Years will pass, but this homemade cookies your children will be strongly associated with the warmth of the mother's hands.
Recipe Information
Cooking method: in the oven .
Total cooking time: 25 minutes
Servings: 13 .
Ingredients:
- butter - 60 g
- granulated sugar - 100 g
- corn starch - 40 g
- wheat flour - 180-200 g
- baking powder - 1 tsp.
- lemon - 1 pc.
- chicken egg (only protein) - 1 pc.
Preparation
Beat sugar with a mixer in a large bowl with softened butter(or in a blender). It should be homogeneous creamy mass... If the mixer is weak, use powdered sugar instead of granulated sugar.
Separate the white from the yolk.
We send the protein to the bowl, the yolk is not needed. (Unusual White color in cookies just because we don't use yolk.)
Cooking zest - three lemon peel on a grater. Only the yellow part is used. Squeeze out the juice. We send these ingredients to the rest.
We put the starch. Better to take corn, it has a more neutral taste. If there is only potato, use it. Starch retains moisture in baked goods, with it our cookies will get a pleasant, not dry texture.
Beat everything again until smooth.
Gradually introduce flour into the dough, sifting. Mix, add baking powder to the dough.
We knead. As a result, we get not dry and non-sticky dough.
Cover the baking sheet with parchment paper. We put small balls of dough on it.
Lightly crush them with the bottom of a glass or cup.
This is how it should turn out.
We put in the oven, preheated to 175 degrees.
We bake for only 9-13 minutes. We are watching the cookies! We take it out at the first appearance of the blush on the barrels.- We serve hot or cold lemon biscuits to the table with your favorite drinks. Very tasty, aromatic and tender! Try it!
