These bite sized Lemon Biscuits are very crispy and full of lemony fragrance and what’s more, it is eggless. You can also replace lemon zest with orange zest if you prefer. Another easy recipe not to be missed that go great with coffee or tea. Also a great gift for Chinese New Year too.
I adapted this from Eileen’s Jam Sandwich Cookies with some adjustments. The lovely pictures of her sandwich cookies made me very eager to try this recipe very much. I’ve in fact made a few pieces of the sandwich cookies with blueberry filling the other day. The sandwich cookies are yummy but quite time consuming making them. So why not try the quick and easy way, right? 😀
Lemon Crispy Biscuits
Prep time
Cook time
Total time
Author: Ann Low
Serves: about 100 pieces
Ingredients
- 180g Butter, softened
- 120g Light brown sugar
- 250g Plain flour (sift together with baking powder)
- 1.5 tsp Baking powder
- 30g Almond meal (ground)
- 3 tsp Lemon zest
- 1 tsp Vanilla extract
Instructions
- Beat brown sugar and butter together till light and fluffy. Add in lemon zest and vanilla extract, mix well.
- Lower speed, add in almond meal, mix well. Gradually add in flour, mix well to form a soft dough.
- Scoop dough into cookie press and press out dough onto baking tray (lined with baking paper).
- Bake in preheated oven at 160 deg C for 15-20 minutes or till golden brown.
- Allow cookies to cool before storing in an airtight container.
Notes
3.5.3229
- 柠檬香脆饼
- 材料：
- 180克 牛油，温室软化
- 120克 赤糖
- 250克 普通面粉 （和发粉一起过筛）
- 1.5茶匙 发粉
- 30克 杏仁粉
- 3茶匙 柠檬皮屑
- 1茶匙 香草香精
- 做法：
- 将赤糖及盐加入牛油里打发致松发，再加入柠檬皮屑及香精搅拌均匀。
- 把杏仁粉加入，混拌，再将分类倒入，搅拌成团。
- 将面团装入cookie press里，烤盘底部铺纸，将cookie press贴主烤盘挤出小花状。
- 放入预热烤箱，以170度烤约15-20分钟致金黄色。
- 饼干待凉后，密封收藏。
I’m linking this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom’s Mom and co-host by Victoria Baking Into The Ether