I make them with whipped shortcrust pastry, I soak lemon biscuits in milk and I face the day with an extra boost
Try these lemon cookies with whipped shortcrust pastry; they're irresistible when dunked in milk. Follow my recipe.
Cookies made with whipped shortcrust pastry are irresistible, incredibly soft, and almost melt in your mouth. The secret is to create a fluffy, fluffy mixture; simply mix the softened butter, eggs, and remaining ingredients.
You need an electric mixer to ensure a perfect mixture. I made them with lemon because I prefer them in the summer. If you like, you can also add some jam or marmalade, and you'll see how successful it will be. Put on your apron and get to work.
Lemon Whipped Shortbread Cookies: Impossible to resist such goodness
Remember that for best results, it's best to let the cookies firm up in the refrigerator before baking them so they retain their shape. So, put on your apron and get to work.
1 egg 280 g of 00 flour 180 g of butter 80 g of icing sugar grated zest of a lemon juice of half a lemon
Lemon Whipped Shortcrust Cookies Procedure
To prepare these biscuits, sift the flour, place it in a bowl, add the icing sugar, and the grated zest of a lemon.
Place the softened butter, cut into cubes (it must be removed from the refrigerator at least 2 hours before making the batter), in a bowl. Add the egg, lemon juice, and the remaining contents of the bowl. Mix everything well with an electric mixer. Once the batter is smooth, transfer it to a piping bag with a star-shaped nozzle.
Line a baking sheet with parchment paper, form the cookies, and place them directly on the baking sheet, spacing them apart. Refrigerate and then, after a few hours, bake in a preheated oven at 180°C for up to 15 minutes.
Once baking is complete, turn off the oven and place the cold biscuits directly into a tin or airtight container. They can be kept for up to a week, retaining their fragrance and aroma.
Enjoy your meal!
