Butter lemon cookies

The simple is the genius. And if we apply this phrase to confectionery, we will surprise many. Conversations over a cup of tea, with crunchy and melt-in-your-mouth cookies, are sure to be remembered for a long time. It’s time to see for yourself – nut and lemon twist – a quick, easy recipe for everyday !

INGREDIENTS:

• 240 g almond flour;
• 40 g cricket flour;
• 100 g butter;
• 100 g sugar;
• 2 lemon peels, grated;
• ½ tsp salt.

Twist out the butter with the sugar until fluffy, add the lemon zest and salt and stir. Add the flour a little at a time and stir. The dough may seem too dry at first, but keep stirring until it starts to become smooth.

Form into a roll, wrap in food-quality film and refrigerate for at least 2 hours. Cut into slices, place on a baking tray lined with buttered paper and bake in a preheated oven at 180 °C for about 10 minutes. Leave to cool and taste.