INGREDIENTS
- Time:
- – Butter 110 g
- – Sugar 120 g
- – Egg 1 unit
- – Flour 250 g
- – Lemon zest 2 models
- Stuffed:
- – Manteca ointment 80 g
- – Impalpable sugar 400 g
- – Lemon zest 2 models
- – Lemon juice 35 g
Take pleasure in these scrumptious lemon cookies from the bakery.
PROCEDURE:
1. For the tapas, combine the butter with the sugar and zest, add the egg and at last the flour.
2. Stretch to three mm and minimize the lids to 4.5 by 4.5 cm, cook dinner frozen with micro-perforated silpat on the backside and high.
3. Bake at 170 levels, fan on 2, for 8 minutes.
4. Fill with 20 grams of the filling, even out nicely with a spatula dipped in sizzling water, let it air and canopy half with tempered semisweet chocolate.
5. For the filling, mix all of the elements and reserve in a sleeve.
