- flour - 1 1/2 cups
- cornstarch - 1/4 cup
- salt - 1/2 teaspoonfuls
- Yellow corn flour - 1/2 cup
- sugar - 2/3 Cups
- lemon, peel - 1 piece
- butter of room temperature - 240 Grams
- extract of vanilla - 1 teaspoon (or 1/2 teaspoon of almond extract)
1. In a medium-sized bowl sift together the flour, starch and salt. Mix with cornmeal and put the mixture aside. Mixer mix sugar and zest together, until the sugar becomes wet and fragrant. Add the butter and vanilla extract, whisk the mixer at an average speed of about 3 minutes. Reduce the speed of the mixer to low and add the dry ingredients. Do not whip too long. Using a rubber spatula, put the dough into a plastic bag. This is because the dough is too sticky. 2. Leaving the bag open, lay it on the work surface and roll it into a rectangle measuring 22X26 cm and a thickness of about 6 mm. Press the bag to remove all air, close it and refrigerate the dough in the refrigerator for at least 2 hours. The sealed dough will be stored in the refrigerator for 2 days. Preheat the oven to 175 degrees and lining the two baking sheets with parchment paper or silicone mats. Put the dough on a cutting board, cut the package and discard. Armed with a ruler and a sharp knife, cut the dough into squares measuring 3.5 cm. Lay out the biscuits on the baking sheets and gently pierce them 1-2 times with a fork through and through. 3. Place the baking tray in the oven and immediately lower the oven temperature to 150 degrees. Bake the biscuits for 25-30 minutes, turning the baking plates and changing them in the middle of the cooking time. Ready cookies should be golden in color. Lay it on a rack and cool to room temperature.
Servings: 10-15