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Lavender Lemon Cookies

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Amount: from 18 to 24

  • 2 tbsp fresh lavender flowers
  • 100 g butter, room temperature
  • 1/4 cup granulated sugar
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp honey
  • 1-1 / 2 cups self-rising flour
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt

Step by step recipe

1. Beat softened butter with sugar (set aside a couple of spoons) until the grains dissolve and a light fluffy mass forms.

2. Add sour cream and beat again. Grind half a lemon with peel, but without stones, in mashed potatoes with sugar and add to the mixture. Stir.

3. Sift flour into oil along with starch and baking powder. Gently mix the flour at a medium speed with a mixer and, without turning off the mixer, drip lavender oil.

4. The dough is soft and sticky, so if possible, cut it with a syringe or lump. I put the dough in a bag that seemed very tight ... but it was a hoax, so half of it fell out of the torn bag just in heaps. To give an attractive look crushed by a fork, beauty is guaranteed!

5. Bake in an oven preheated to 180 degrees for 7-10 minutes - watch-how they start to brown, take out! Cool on a wire rack under a napkin.

How to make lavender and lemon cookies

Lavender Lemon Cookies

Butter - 150 g
Sour cream-3 tablespoons
Sugar-200 ml
Half lemon
Flour - 200 ml
Starch-2 tbsp
Baking powder-5 g
Lavender oil - 1 drop

1. Beat softened butter with sugar (set aside a couple of spoons) until the grains dissolve and a light fluffy mass forms.
2. Add sour cream and beat again. Grind half a lemon with peel, but without stones, in mashed potatoes with sugar and add to the mixture. Stir.
3. Sift flour into oil along with starch and baking powder. Gently mix the flour at a medium speed with a mixer and, without turning off the mixer, drip lavender oil.
4. The dough is soft and sticky, so if possible, cut it with a syringe or lump. I put the dough in a bag that seemed very tight ... but it was a hoax, so half of it fell out of the torn bag just in heaps. To give an attractive look crushed by a fork, beauty is guaranteed!
5. Bake in an oven preheated to 180 degrees for 7-10 minutes - watch-how they start to brown, take out! Cool on a wire rack under a napkin.

3.5 cups Baking powder - 1.5 tsp. Sugar, poppy Preparation: 1. Sift the flour and combine with the baking powder. 2. Beat eggs with sugar using a whisk. Add softened butter and mix. 3. Add sour cream and mix well again. Gradually pour flour with baking powder into the egg-sour cream and knead soft dough. 4. The dough sticks to the hands during kneading. Insert enough flour into the dough so that you can form a ball from the dough, dust the dough well with flour from all sides and put in a plastic bag. 5. Put the dough in the refrigerator for 2-3 hours. Roll the finished chilled dough on a floured table into a layer, thick

4-8 mm and cut out with a cookie cutter (dipped in a cookie cutter) or a glass of cookies. 6. If there are no molds, you can cut the layer into rhombuses or squares. 7. Dip cookies in a mixture of sugar with poppy seeds or sprinkle with powdered sugar after baking, as you like. 8. Place cookies on a dry baking sheet. Bake

15–20 minutes at temperature

180 ° C (baking time depends on the thickness of the cookie). Enjoy your meal! Send your recipes to the news offered. The most interesting will be published with us! # desserts.appetit

3.5 cups Baking powder - 1.5 tsp. Sugar, poppy Preparation: 1. Sift the flour and combine with the baking powder. 2. Beat eggs with sugar using a whisk. Add softened butter and mix. 3. Add sour cream and mix well again. Gradually pour flour with baking powder into the egg-sour cream and knead soft dough. 4. The dough sticks to the hands during kneading. Insert enough flour into the dough so that you can form a ball from the dough, dust the dough well with flour from all sides and put in a plastic bag. 5. Put the dough in the refrigerator for 2-3 hours. Roll the finished chilled dough on a floured table into a layer, thick

4-8 mm and cut out with a cookie cutter (dipped in a cookie cutter) or a glass of cookies. 6. If there are no molds, you can cut the layer into rhombuses or squares. 7. Dip cookies in a mixture of sugar with poppy seeds or sprinkle with powdered sugar after baking, as you like. 8. Place cookies on a dry baking sheet. Bake

15–20 minutes at temperature

180 ° C (baking time depends on the thickness of the cookie). # desserts.appetit

3.5 cups Baking powder - 1.5 tsp. Sugar, poppy Preparation: 1. Sift the flour and combine with the baking powder. 2. Beat eggs with sugar using a whisk. Add softened butter and mix. 3. Add sour cream and mix well again. Gradually pour flour with baking powder into the egg-sour cream mass and knead soft uncooked dough. 4. The dough sticks to the hands during kneading. Insert enough flour into the dough so that you can form a ball from the dough, dust the dough well with flour from all sides and put in a plastic bag. 5. Put the dough in the refrigerator for 2-3 hours. Roll the finished chilled dough on a floured table into a layer, thick

4-8 mm and cut out with a tin (dipping the tin in flour) or a glass of cookies. 6. If there are no molds, you can cut the layer into rhombuses or squares. 7. Dip cookies in a mixture of sugar with poppy seeds or sprinkle with powdered sugar after baking, as you like. 8. Place cookies on a dry baking sheet. Bake

15-20 minutes at temperature

180 ° C (baking time depends on the thickness of the cookie). I baked in the AG at 205 degrees the speed - half the time is average and half is high. Time 10-13 minutes. # desserts.appetit

3.5 cups baking powder - 1.5 teaspoons (can be replaced with 0.5 tsp. Soda, do not quench soda, and dilute in sour cream) sugar, poppy seeds, raisins, icing sugar etc. (optional) Preparation: 1. Sift the flour and combine with the baking powder. Beat eggs with sugar using a whisk. 2. Add softened butter and mix. 3. Add sour cream and mix well again. Gradually pour flour with baking powder into the egg-sour cream mass and knead soft uncooked dough. (If you wish, you can add raisins, dried apricots, prunes, dried cranberries or cherries to the dough, etc.) When kneading, the dough sticks to your hands. Insert enough flour into the dough so that you can form a ball from the dough, dust the dough well with flour from all sides and put in a plastic bag. Put the dough in the refrigerator for 2-3 hours. 4. Roll out the finished chilled dough on a table sprinkled with flour into a layer, 8mm-1cm thick, and cut it out with a cookie cutter (dipped in a cookie cutter in flour) or a glass of cookie. If there are no molds, you can cut the layer into rhombuses or squares. Dip cookies in a mixture of sugar with poppy seeds or after baking sprinkle with powdered sugar, as you like. Put cookies on a dry baking sheet. Bake

15-20 minutes at temperature

180 ° C (baking time depends on the thickness of the cookie). The cookies are soft, crumbly and very satisfying) Bon appetit

Flour 200 gr
Egg 2 pcs.
Sugar 1 cup
Dry bananas
Milk 1 cup
Oil 50 gr

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