As promised, it's a promise!
A couple of weeks ago I shared with you my lemon cream recipe and I told you that I would share with you a recipe for some biscuits that are ideal for filling with lemon cream.
So without further ado, let's get to work and get started:
Ingredients
- 600 grams of wheat flour with leavening agent
- 60 grams of corn starch.
- 250 grams margarine.
- 300 grams of sugar.
- 2 eggs.
- 1 teaspoon vanilla essence.
- Lemon zest to taste.
Preparation
In a bowl add the margarine with the sugar with the mixer at medium-high speed, add the eggs 1 by 1.
Then add the lemon zest and essence.
Finally add the dry ingredients, previously sifted, and add them little by little, from the outside in, using a wooden paddle, then finish mixing by hand. Place on a work surface and roll out to cut.
Note: This dough is quite greasy, so I recommend that you use a plastic rolling pin or even your hand to roll it out.
To make a nice presentation and to show the filling of the biscuit, I cut the centre of one part of the top of the biscuit before baking (I made this cut with a decorating nozzle with sleeves)
With this amount, 52 pair of cookies of a size of 5 centimeters in diameter come out, this amount can vary depending on the thickness they are made
You can find the recipe for the lemon cream in this link
Here is a step-by-step guide to making a super rich and soft biscuit.
(Due to my picture of rhinosinusitis, the doctor has recommended that when incorporating ingredients such as flour, which is volatile, I use a mask to protect myself)
These cookies are very tasty to enjoy with coffee, even with milk. They can be eaten stuffed or alone.