| Cake flour | 200 g |
| Butter | 130 g |
| Fresh lemon juice | 30ML |
| Powdered sugar | 100 g |
| Lemon zest | 1 teaspoon |
| Salt | 1/2 teaspoon |
- Squeeze fresh lemon juice. Cut the lemon peel into crumbs. Lemon peel just a thin yellow, the inside of the white ones don’t, or else will taste bitter
- After the butter softened at room temperature, powdered sugar and salt into the bowl. Gently stir powdered sugar and butter mix. Without butter
- Pour the lemon juice into the butter. Continue to gently stir the lemon juice and butter mix
- Cake flour sift in the butter mixture. Then pour a teaspoon of minced lemon zest
- The full mix, flour, lemon zest and butter mix into a smooth dough
- Place dough on work surface, rounded by hand into a cylindrical shape with a diameter of about 5CM. On the cylinder of dough in oiled paper, paper to roll up the dough and put into the refrigerator for more than 1.5 hours until frozen hard dough (frozen, not refrigerated)
- Remove the frozen dough, cut into thin slices with a knife, came in on a baking tray. , 180 degree, middle managers, fire up and down, and bake for 15 minutes or so, micro-Golden-baked cookie surface. Cookies cooled after the sealed
