Lemon biscuits

Name: Lemon biscuits
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 40
Ingredients: 250 g Butter; 175 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 3 TABLESPOONS fresh squeezed lemon juice; 250 g Flour; 50 g Cornstarch; 1 knife tip Baking Powder; 200 g Rose hip jam; 100 g Dark chocolate coating; baking paper; 1 small freezer bag

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 40

250 g Butter
175 g Sugar
1 pinch Salt
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
3 TABLESPOONS fresh squeezed lemon juice
250 g Flour
50 g Cornstarch
1 knife tip Baking Powder
200 g Rose hip jam
100 g Dark chocolate coating
baking paper
1 small freezer bag

Directions

1
Cream butter, sugar, salt and vanilla sugar with the whisk of the hand mixer. Add lemon zest and juice and stir in. Mix flour, starch and baking powder and sieve onto the fat-sugar mixture. Knead with the dough hooks of the hand mixer to a smooth dough (dough is slightly softer). Chill for about 1 hour. Form approx. 80 balls (approx. 1.5 cm Ø) from the dough with floured hands. Place on three baking trays lined with baking paper (not too tight), press down lightly and bake in the preheated oven (electric oven: 150 °C/ gas: level 1) one after the other for 15-18 minutes.
2
Remove from the oven, carefully remove from the baking paper, place on a grid and allow to cool well. Spread half of the cookies (the undersides) with rosehip jam. Place one cookie on each side. Coarsely chop the chocolate coating, place in a bowl and melt in a hot water bath. Leave to cool a little. Pour into a small freezer bag and cut off a corner with sharp scissors. Decorate the cookies with the chocolate coating and let them dry