Lemon biscuits, also known as lemon tartlets or lemon tea biscuits, use lemon juice and zest for flavor and often include a lemon glaze. They traditionally contain a lot of butter and can be made with baker’s ammonia or refrigerated dough. They can be presented with various toppings or no icing at all.
Lemon biscuits, also called lemon tartlets or lemon tea biscuits, feature the tangy and fragrant zest of a lemon as the main flavor ingredient. Both the juice and the zest of the lemon can be used to add flavor to the lemon biscuit recipe. A popular feature of the lemon cookie, which enhances the flavor of the lemon, is the addition of a lemon glaze. These cookies have been around for centuries and are often thought of as an old-fashioned treat.
One of the key ingredients in lemon cookies is obviously lemon juice. The fresher the juice, the more potent and less bitter the lemon will taste when used in the cookie recipe. One fresh, ripe lemon will make about 3 tablespoons of juice.
Lemon Cookies are often considered to be quite a rich cookie compared to other varieties, as they traditionally have recipes that include a large amount of butter. Because of this, they also prove to be a very tender cookie. Sweet butter, verses savory, is often used to make these cookies.
Old-Fashioned Lemon Cookies used baking ammonia, also known as baker’s ammonia, as an ingredient in their recipes. Baker’s ammonia was used as a leavening agent. Today, baker’s ammonia is still available, although it may be a little hard to find, and recipes containing this ingredient continue to circulate and receive rave reviews from those who make and consume them.
Another popular and long-standing way to make lemon cookies is to follow an ice chest or refrigerated recipe. This type of recipe requires the dough to be prepared a few hours before baking and then needs refrigeration. This technique is popular with those lemon cookie recipes that contain butter, as the butter has time to harden after it has softened during the mixing process. The refrigeration time helps produce more uniformly sized cookies that don’t spread as easily as those that contain butter but haven’t undergone the refrigeration process.
Lemon biscuits are presented in various ways. Some cookies have no icing. Other varieties have a very sweet, non-lemony glaze. Yet still others have a very tasty icing. Another popular topping for lemon cookies is turbinado sugar, also known as natural brown sugar or raw sugar, which is sprinkled on the cookie before baking.
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