150 grams flour , potato flour, (or more potato flour if you cannot tolerate wheat) and some extra for dusting
100 grams self-rising flour
Preparation
20 mins
0 mins
Low
Carefully slide the egg yolks into a pot of gently boiling water. Cook for 5 minutes, until well hard, then remove them from the water and let them cool. Once cool, pass them through a fine sieve, pressing with the back of a spoon. Transfer to a small bowl.
Using an electric mixer, combine the butter and powdered sugar until you achieve a smooth and fluffy mixture. Add the yolks and lemon zest and beat to incorporate well.
Sift the flours together and add them to the mixture, beating well until a smooth and soft dough forms. Place the dough in a plastic bag and refrigerate for 30 minutes to firm up. Preheat to 325 °F (180 ºC) and prepare three or four non-stick baking sheets.
On a lightly floured surface, roll out the cold dough to 1 centimeter thick. Cut the cookies into flower shapes or other forms. Use a large cutter and a small one to make the rings.
Place the cookies on the baking sheets, and bake in the upper third of the oven for 15 to 17 minutes, until they start to brown.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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