However, contrary to what it may seem, making cracked lemon cookies is the simplest. There is no trick or science behind them and in the video, you will find below we show you.
The only trick to get that broken- looking surface is to make balls with the dough, batter them well in icing sugar and put them as is in the oven. When expanded by heat effect the sugar layer separates and acquires the cracked effect. The result can not be more colorful and the taste, Mmmmm the taste… that’s already a point and apart. A sweet to not miss.
How to make cracked lemon cookies
Mix the flour together with the chemical yeast and salt. We sift and reserve. In a deep bowl, we mix the butter to the point of ointment (that is, very soft) with the sugar. We work with a fork until homogenized. Add the zest and lemon juice and mix. Then add the egg and mix again. It will appear that the mixture has been cut, but it does not matter.
Finally, we add the solids that we have reserved and mix until they form a homogeneous and soft mass. Cover the container and let cool in the fridge for about an hour or until firmness. After this time we divide the dough into small balls, making sure they are the same size, and generously batter in icing sugar.
Place on a baking sheet covered with vegetable paper and bake in the oven, preheated to 180º C, for about 15 minutes. The time will depend on the size of the balls. In any case, they should not brown. Remove the tray from the oven and let cool before consuming.
With what to accompany cracked lemon cookies
These cracked lemon cookies, crispy on the outside and tender on the inside, are good companions to coffee or tabletop infusion. Although serving them with a glass of fresh milk at snack time is also an excellent option. The truth is that they are so rich that at any time they enter the body without feeling.