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Shortbread (lemon flavor)｜Recipe written by Hôtel de Mikuni

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Hotel de Mikuni

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Ingredients

Unsalted butter : 100g
rice flour : 125g
(A) Beet sugar : 40g
(A) salt : two knobs
lemon peel : 1/2 piece
lemon juice : 1 teaspoon

Time required

50minutes

Procedure

1) make the dough 01:10
Put butter and (A) in a bowl and cream with a rubber spatula.
Grate and add lemon peel.
Add lemon juice.
Mix well with a rubber spatula.
Sprinkle the rice flour in three times and mix well with a rubber spatula.
2) shape the dough 04:25
Lightly dust the bat.
Knead the dough in a bowl.
Roll the dough into a stick.
Tear off the dough, roll it with your palm, and line it up on a tray.
Chill in the refrigerator for 15 minutes.
Flatten the dough by pressing it between your palms.
Prick the center with a fork.
Arrange the dough on a baking sheet lined with a cooking sheet.
3) bake the dough 06:15
Bake in the lower rack of the oven preheated to 180°C for 20 minutes.
Remove the residual heat and bring it to the vessel to complete.

Point

・The amount is for 13 to 15 pieces.
・Failure-free shortbread made from rice flour.
・Because rice flour does not have gluten, it does not become sticky and is easier to handle than wheat flour.
Grate the yellow part of the lemon peel. Be careful as the white part is bitter.
・There is a lot of butter, so if it becomes difficult to handle, cool it in the refrigerator.
・It is good to match with white wine.