Dutch cookies
Description
For the cookies to turn out as flaky as possible, it is very important to chill the dough in the refrigerator for at least 5 hours. Slow maturation of the dough makes the baked goods light and airy. Do not neglect this detail. They can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Pour boiling water over the lemon, wipe it dry. Remove the zest and squeeze out the juice.
- 3
Step 3
In a bowl, mix the flour and yeast.
- 4
Step 4
Pour in cold milk, 1 tbsp lemon juice. Add all of the lemon zest. Stir lightly with a spoon.
- 5
Step 5
Divide the soft butter into 9 pieces. Add three pieces at a time to the bowl with the dough. Each time work it thoroughly into the dough. The dough will be sticky and smeary, but you should not add extra flour.
- 6
Step 6
When all of the butter has been added, shape the dough into a ball, place it in a bag, and refrigerate for at least 5 hours. It is better, though, to chill the dough overnight.
- 7
Step 7
When the time is up, take the dough out of the refrigerator. Divide it into two parts. Roll one part into a log. Put the second part back in the refrigerator.
- 8
Step 8
Cut the roll into 0.5 cm thick pieces. Flatten with your palm and roll in sugar.
- 9
Step 9
Arrange the shapes on a baking sheet lined with parchment paper. Bake the cookies in an oven preheated to 180°C for 20 minutes. Allow for your oven’s quirks.
- 10
Step 10
Take the baked cookies out of the oven and remove them from the baking sheet.
- 11
Step 11
The cookies may be served either slightly warm or fully cooled.