Lemon but­ter hearts

Irish Examiner - Weekend - - Food -

200g of but­ter 200g of caster su­gar 1 egg 1 tsp of vanilla essence 2 tbs of lemon juice the zest of two lemons the zest of one or­ange 500g of plain flour 1 tsp of bak­ing pow­der

Pre­heat your oven to 180 de­grees and line two bak­ing trays with parch­ment.

Beat the but­ter and su­gar in un­til light and fluffy.

Then slowly mix in the egg, vanilla ex­tract, lemon juice and all of the zest.

Mix the flour and bak­ing pow­der well and fi­nally beat them into the dough.

When the dough is start­ing to come to­gether, turn it onto a clean sur­face knead it lightly into a ball. Wrap it in cling film, and leave in the fridge for an hour.

Roll out into 4mm thick sheets and cut out your bis­cuit hearts.

Bake for seven to eight min­utes, or un­til they are start­ing to brown. Move to a wire rack to cool. The dough keeps well in the fridge for about a week or you can freeze it.

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