Lemon Blossoms

Name: Lemon Blossoms
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50
Ingredients: 250 g Flour; 50 g crushed almonds; 1 heaped Tbsp baking cocoa; 125 g Sugar; 1 pinch Salt; 150 g Butter or margarine; 1 egg (size M); 250 g Icing sugar; 6-7 TABLESPOONS Lemon juice; 7-10 Tbsp yellow food coloring; 7-10 Tbsp Gold Pearls; 7-10 Tbsp Flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 50

250 g Flour
50 g crushed almonds
1 heaped Tbsp baking cocoa
125 g Sugar
1 pinch Salt
150 g Butter or margarine
1 egg (size M)
250 g Icing sugar
6-7 TABLESPOONS Lemon juice
7-10 Tbsp yellow food coloring
7-10 Tbsp Gold Pearls
7-10 Tbsp Flour

Directions

1
Mix flour, almonds and cocoa. Add sugar, salt, fat and egg. Knead with the dough hook of the hand mixer. Finally, work into a smooth dough with cool hands. Cover the dough and let it rest in the fridge for about 1 hour. Roll out the dough on a lightly floured work surface to a thickness of approx. 4 mm and cut out flowers (approx. 6 cm Ø).
2
Place on two baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 175 °C/ gas: level 2) for 15-17 minutes. Let them cool down. Mix icing sugar and lemon juice and colour yellow with food colouring. Brush the surface of the cookies with this, decorate with gold pearls and leave to dry
3
waiting time approx. 1 1/2 hours