Lemon Slice-and-Bake Cookies #healthydiet #paleo #easy #bars #keto

Lemon Slice-and-Bake Cookies #healthydiet #paleo #easy #bars #keto

On the off chance that you like lemon, you should attempt these yummy lemon cut and-prepare treats which are light and loaded with lemon season!

In my blog, you will see heaps of lemon plans. I love lemon treats, lemon tarts, lemon cakes, lemon souffle… When I see a lemon dessert on a menu, I generally pick it and taste it. I can say lemon pastries fulfill me. In spite of the fact that I eat chocolate a ton, I have some additional adoration to cakes with lemon. It won't be amazing to you see distinctive lemon baked good plans here.

Today I share my sensitive lemon treat formula. These treats are light to the point that you eat them like bites. You ought to be cautious however as you don't understand what number of treats you eat.

These treats are fresh at the edges however not as firm as my 4-Ingredient Easy Cinnamon Cookies. The egg in these treats makes them sensitive.

Lemon Slice-and-Bake Cookies #healthydiet #paleo #easy #bars #keto

Also try our recipe : MEXICAN SWEET BUNS (CONCHAS) #healthy #diet #desserts #paleo #mexican

Ingredients :

  • 280 g (2 cups) all-purpose flour (dip and sweep)*
  • 130 g (1/2 cup and 1 tablespoon) unsalted butter, at room temperature, cut into cubes
  • 105 g (1/2 cup) granulated sugar
  • 30 g (2 tablespoons) lemon juice
  • 12 g (2 tablespoons) lemon zest
  • 1 large egg

Instructions :

  1. Put the lemon zest and sugar in your mixing bowl and mix them with a fork or rub them with your fingertips.
  2. Add butter and cream the mixture until it is light and fluffy with a hand-held mixer or with paddle attachment if using a stand-mixer.
  3. Mix in the egg.
  4. Add lemon juice and mix until combined.
  5. Finally, on the low speed, add in flour gradually and mix until incorporated.
  6. Divide the dough in half and put each on the plastic film. Make approximately 6 inches (15 cm) long, 2 inches (5cm) thick logs out of each dough and keep them in the freezer for 40 minutes, or 4-5 hours in the fridge until they are firm.
  7. Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
  8. Remove the doughs from the freezer and cut them into 1/5 inch(5mm) thick slices and bake for 6-7 minutes until they slightly change color. Turn off the oven and keep them for an extra 5-6 minutes until the edges are lightly golden brown. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to completely cool.

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