Summary

Ingredients

For the dough:

• 250 g flour
• 1 teaspoon Baking powder
• 1 egg (s)
• 125 g butter
• 125 g suar
• 2 tablespoon lemon juice
• 1 lemon (s), untreated, 2 teaspoons zest it
• Sugar for sprinkling

For the filling:

• 100 g powdered suar
• 2 teaspoons lemon juice
• 20 g butter, melt
• Icing sugar for dusting

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Instructions

1. For the dough, sieve the flour and baking powder into a mixing bowl. Add the egg, butter cut into flakes, sugar, lemon juice and grated lemon zest and knead everything into a shortcrust pastry. Wrap the dough in cling film and refrigerate for an hour.
2. Roll out the dough thinly, cut out flowers (or other shapes) and place on a greased baking sheet. Sprinkle the cookies with a little sugar. Bake in a preheated oven at 165 ° C (fan oven 150) for 8-10 minutes.
3. For the filling, stir in the icing sugar and lemon juice until smooth, stir in the melted butter. The mass should be spreadable (possibly stir in a little more powdered sugar). Brush one cookie at a time with the lemon cream, place a second cookie on top and press lightly. Dust the lemon blossoms with powdered sugar.