Isa`s Mellow Lemon Heaps
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g mascarpone
- 2 tablespoons oil
- 100 g suar
- 2 tablespoon lemon juice
- 1 lemon (s), grated zest
- 150 grams flour
- 1 teaspoon Baking powder
- some Milk
For the cast:
- powdered sugar
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Mix the mascarpone with oil, sugar, lemon juice and lemon zest until creamy, then add flour and baking powder and work everything into a smooth but firm dough. Possibly add a little more flour or milk if necessary. The dough will be a bit sticky and should therefore be placed in the refrigerator for 15-20 minutes for easier parting.
- When the dough is firm enough, place small heaps with a teaspoon on a baking sheet and bake at 180-200 degrees for 15-20 minutes until the surfaces are lightly browned. Then let it cool down.
- Mix the powdered sugar and lemon juice together and brush the biscuits with it. The lemon heaps should be soft and pliable on the inside.
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