For 6 people
Preparation: 25 minutes
Cooking: 15 minutes
– 1 egg,
– 120 g of butter,
– 10 cl of lemon juice,
– 2 tablespoons of candied lemon zest,
– 100 g of icing sugar,
– 1 pinch of salt,
– 250g of flour,
– 1 egg yolk beaten with a little water.
Cut the butter into small pieces and let it soften at room temperature. Chop the lemon zest as finely as possible. In a bowl, mix the flour, salt and sugar and make a well in the center.
Add the butter, egg and lemon zest, then pour in the lemon juice. Mix until you obtain a homogeneous dough, without stirring, just long enough to combine the ingredients well. Form the dough into a ball, cover and let it rest for an hour in the fridge.
Preheat the oven to 180°C and cover a baking tray with silicone paper. Roll out the dough with a rolling pin on a lightly floured surface until it is 3 or 4 mm thick.
Cut out discs with a cookie cutter measuring 6 to 7 cm in diameter and place them on the plate, spacing them a little. Brush the surface with beaten egg yolk and score with the tip of a small knife.
Bake for about 15 minutes, carefully monitoring the baking process, until the cookies are golden brown.
Remove the tray from the oven and let the cookies cool on a wire rack.