This cookie is a small heart made from egg yolk, a circular cookie filled with sugar, combined with lemon peel, sour and sweet, and is even delicious as an afternoon tea.

WHAT YOU NEED

Ingredients

224 grams of flour
56 grams of cornstarch
130 grams of unsalted butter
Two eggs.
70 grams of fine sugar
One lemon.
12 ml of rum

How TO MADE Lemon cake

Steps 1 to 4

1. Prepare the ingredients, wash the lemon, grind the outer skin with a skin grinder, squeeze the fruit and meat with 1 teaspoon, cut the butter into small pieces, sift the flour;

2. Butter is made into a cream with an egg beater

3. Add fine sugar and stir until white;

4. Add egg yolk, lemon juice, and rum twice, stirring thoroughly and evenly; add lemon peel, mixing evenly;

Steps 5 to 8

5. It's a powder that's been sifted twice.

6. Mix the mixture with a scraper at the bottom of the bowl by rubbing and pressing;

7. Take about 15 grams of dough, rub it into about 12 cm long strips (if the dough is too soft, put it in the refrigerator for a while),

8. It's flat on one side.

Steps 9 to 12

9. Turn around and cover the end.

10. A thin layer of sugar on the surface (outside of the recipe)

11. Keep the biscuit dough properly spaced and place it in the baking tray;

12. Preheat in the oven 160 degrees, medium, 18-20 minutes, the bottom of the cookie will be slightly coloured.

Steps 13 to 16

13. After baking, take it out and put it on the grill to cool.

14.

Handy cooking tips

　　Finished product: 42; surface decoration: fine sugar in moderation