It's a sour summer and a lemon cookie.

　　Reference: 32 pieces of hot summer, tired of eating sweet and sour biscuits, try this lemon biscuit~ crisp biscuits with a delicious lemon aroma, a bite, sour and sweet, and you can also eat a very chewy lemon crumb~ This is the second in a series of beginner biscuits introduced to babies, the procedure is very simple, no butter, just mix gently, babies must try it.

WHAT YOU NEED

Ingredients

170 grams of low-fat flour
110 grams of butter
80 grams of flour
Fresh lemon juice 25 grams
8 grams of lemon
2 grams of salt

How TO MADE It's a sour summer and a lemon cookie.

Steps 1 to 4

1. Fresh lemons are squeezed out of the lemon juice, the lemon peel is removed from the inner white part, and cut into slices for final use.

2. The butter softened at room temperature is mixed with sugar powder and salt and gently stirred, without the need to stir.

3. Add lemon juice and stir evenly

4. Added low-fat flour

Steps 5 to 8

5. Add the lemon peel and mix evenly.

6. Wrap the dough in a preservative film, put it in a mold, organize the growth strips, put them in the refrigerator and freeze for more than an hour and a half.

7. Remove the dough and cut it into thin slices of about 0.5 cm.

8. Bake in the oven at 180 degrees for 15 minutes until the biscuits are slightly yellow.

Handy cooking tips

　　The white part of the inside of the lemon peel must be scraped clean, otherwise the biscuit will have a slightly bitter taste.2. this quantity is just enough to fill a small cookie mold, if there is no cookie mold, it can be arranged by hand into the desired shape3. Due to the addition of lemon juice, it is not recommended to reduce the amount of sugar powder, otherwise it will be more acidic.After cooling, the biscuits should be sealed and stored in a cool place, which can be stored at room temperature for about 15 days in summer and about 25 days in winter.