Bicolor Lemon Cookie

Bicolor Lemon Cookie

480 g flour
150 g sugar
225 g butter
3 small eggs
1 tbsp with a slide of sugar-free cocoa powder
zest and juice of half a lemon
0.3 tsp soda
sea ​​salt

Step 1
Chop the butter into small pieces. Combine with sugar and eggs, beaten until smooth, with a pinch of salt. Add zest and lemon juice.
Step 2
Add the sifted flour and baking soda. Quickly knead a smooth shortcrust pastry dough with cold hands. Divide it in half and stir in cocoa to one half. Wrap both parts in plastic wrap and refrigerate for 15–20 minutes.
Step 3
Roll each dough piece into a 5–6 mm thick slab. Remove again for 5-7 minutes. in the refrigerator. Remove and brush the top of the white sheet with a beaten egg. Lay the chocolate on top and press it down with your hands. Form a tight roll, cut into round slices. If desired, they can be cut in half. Transfer the cookies to a baking sheet lined with baking paper. Brush the surface with a beaten egg. Bake at 220 ° C for 15 minutes.

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