Cooking Steps

1. 

   Step1:Material preparation is shown in the figure.

2. 

   Step2:Squeeze the juice out of the fresh lemon. Cut the lemon peel into pieces. Before slicing the lemon peel, use a knife to scrape off the white part on the inside. Otherwise, the taste will be bitter.

3. 

   Step3:Cut the butter into small pieces and put it in a large bowl. When the butter is softened, put the sugar and salt into the bowl. Stir gently to make the sugar and butter mix evenly. There is no need to beat the butter.

4. 

   Step4:Pour 15ml of lemon juice into the butter. Continue to stir gently. Mix the lemon juice and butter evenly. Do not beat.

5. 

   Step5:Sift the low gluten flour into the butter. Pour in a teaspoon of lemon peel. Mix well with a rubber scraper.

6. 

   Step6:Put the dough on the chopping board. Shape the dough into a rectangle with a width of 2cm and a height of 1cm by hand.

7. 

   Step7:Put the oblong dough on the oiled paper. Roll up the dough with oiled paper. Refrigerate it for more than 1.5 hours.

8. 

   Step8:Take out the frozen dough, cut it into 0.4cm thin slices with a knife, put it on the baking tray, put in the preheated oven 180 degrees, middle layer, heat up and down, bake for about 15 minutes. The surface of the biscuit is slightly golden. The biscuits are sealed after cooling.