I thought I didn’t like lemon cakes, that they were sour and I wouldn’t like them at all. Oooo, how wrong I was. I recently bought homemade lemons and my husband immediately suggested I make some cake. Without much thought, cracked biscuits came to mind. I already have two recipes on the blog for crackers – classic chocolate and those with chocolate and hazelnuts. Now it was the turn of the citrus.

  • 1 lemon – juice and grated rind

  • 80 g room temperature butter

  • 100 g of sugar

  • 1 egg

  • a pinch of salt

  • 240 g Schar Mix B flour

  • 1/2 teaspoon baking powder

  • plain sugar and powdered sugar for coating beads

Rub the grated lemon zest well into the sugar. Mix butter with sugar. Mix egg, salt and lemon juice. Add the flour mixed with the baking powder and mix until the ingredients are combined. Cover the bowl with cling film and refrigerate for a minimum of 3 hours to harden.

Put plain sugar in one plate and sift powdered sugar in the other. Make the balls a little smaller than the size of a walnut. Roll them in plain sugar, then generously in powdered sugar and place on a baking sheet lined with baking paper (the distance between the balls should be 5 cm). Bake the balls for 10 minutes in an oven preheated to 180 ° C. During baking, the balls will flatten, spread and crack. Let stand for a few minutes on a baking sheet, then transfer them to a wire rack to cool. From this amount I got about 30 cookies.


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