Tuesday, December 15, 2015


Lemon hearts


450 g flour
1/4 tsp ammonium bicarbonate
1 tsp grated lemon zest
125 g margarine
80 g brown sugar 
1 egg

Icing sugar
2 Tbsp redcurrant syrup


Preheat the oven to 200 ° C. 

In a large bowl, mix the flour with ammonium bicarbonate and lemon zest. 

Into another bowl, beat margarine, sugar and the egg until foamy. Then add the content of the first bowl and mix.

Roll out the dough on a floured surface. Cut out heart shapes with a cookie cutter.
Place the cookies on a lined baking tray and bake in the preheated oven for about 8 minutes. Let them cool down.
Finally, mix the icing sugar with the black currant syrup and cover the cooled biscuits with this glaze.

P.S.: If you want the biscuits to be kept for a longer time, use food coloring instead of syrup - or simply eat them within the first few weeks!

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