Mary Miso - Recipes for every day - Cookbooks
180g plain flour
1 tea spoon baking powder
½ tea spoon baking soda
1 pinch of salt
65g unsalted soft butter
100g sugar
2 eggs
1 table spoon milk
5 drops of almond essence
zest of 1 lemon
½ table spoon lemon juice
100g white chocolate
50g icing sugar
In a bowl beat butter and sugar until foamy. Gradually add eggs. Add milk, almond essence, lemon zest and juice.
Mix flour with baking powder, baking soda and salt. Add flour mix into the bowl. Chop the chocolate and add. Leave biscuit dough 2 hours in the fridge.
Preheat oven to 180°C.
By hand form balls out of the dough (or use a pastry bag) and place them on a baking try with baking paper. Dust with icing sugar. Bake 12 minutes.
Tip: The biscuits last for at least 2 weeks in a tin box.
