Lemon Shortcake Biscuits Cookies Full

[@sarahgatt6511]

I’ve just tried the recipe, love it. Love your cooking, it’s very realistic unlike several channels these days 😊 ❤️

[@geoffsbakingblog]

Hi Sarah, that's great. I am glad you enjoy the recipe. Thanks too for your nice comments.

[@TRACEYON]

My husband and I could watch you cooking ll day, we love all your recipes and have made quite a few of them. thanks

[@geoffsbakingblog]

Hi Tracey, thanks very much. I am glad you both enjoy the recipes. You must have the patience of saints if you could watch me all day, without screaming. LOL.

[@Farzanahanif2011]

I just start watching your cooking and love your recipes.I hope you enjoyed your holidays hope to see more good recipes soon.

[@geoffsbakingblog]

Hi there, thanks for watching. I am glad you are enjoying the recipes.

[@jaratt85]

something I love doing is putting lemon rind in the sugar and put it in the fridge for a few days before making the cookies. Every time I go in the kitchen I reach in and grab the container and give it a shake for a couple minutes and it breaks down the rind and mixes the sugar and allows all that lemon oil to infuse into the sugar and makes it smell/taste really good. It'd be great for lemonade too. I will say after a bit the sugar will start to clump as it gets damp from the oil and the rind will start to brown. Instead of putting your dough in a big packet and then rolling it out, have you thought of putting it in the plastic in a log shape and then just cutting your rounds out of the log?

[@geoffsbakingblog]

Yes I have formed dough into logs and cut them into individual cookies before. That works very well too.

[@henriettahenson]

Hi geoff ...these look lovely ..thats a niffty little gaget the patterns made them look very stylish !!! Hope you have a lovely holiday ...look forward to more of your treats when you return xxx

[@geoffsbakingblog]

Hi Gillian, Thanks very much. The gadget was from Tescoma and I brought it to Canada with me so made some more yesterday. Of course you don't need a pattern, just a cookie cutter would be fine.

[@cutiepie2love]

Hi Geoff. Plz mention ur all ingredients in description list as it's a bit difficult to understand. I'm from Pakistan

[@junecheonsasarah2651]

Love your recipes. They are clear and easy. Thank you so much for the tips that you give each time, they are very useful. Keep it up. Love from Algiers, Algeria.

[@geoffsbakingblog]

Hi Sarah, thanks very much, I am glad you enjoy the recipes.

[@nappylappy]

yuuum & easy definitely gonna try that next !

[@geoffsbakingblog]

HI, I hope you enjoy them. I made more yesterday, adding 40g cocoa powder instead of lemon zest, for a chocolate version.

[@nappylappy]

Geoff Cooper I like it , and all the recipies you present mister Geoff , this biscuit looks so delicate , mmm chocolate flavored sounds good too !

[@karenkimberley241]

Thankyou Goeff really nice recipe as always 😊

[@geoffsbakingblog]

HI Karen, thanks very much. You are very welcome.

[@Valerie-xn9kg]

Were did you bye your cookie cutter and stamp? Valerie.

[@geoffsbakingblog]

Hi Valerie the cookie cutter/stamp is made by a Tescoma part of the Delicia range I think. It is a Czech company, though they distribute out of Italy. tescomaonline.com/en/products/630110/630110-cookie-stamp-patterns

[@elissarlinder8751]

Hello Geoff, Hope you're doing well! With regards to this recipe, is it possible to make the lemon flavour stronger? May I add a bit of lemon juice? If yes how much? Regards from cold Bern, Eli

[@geoffsbakingblog]

HI Elissar LInder. I am well, thanks for asking. As to your question, you can add some extra lemon flavour. This can be achieved using more lemon zest than mentioned in the recipe. If you wish to add lemon juice that will affect the consistency of the dough. So my suggestion would be to beat the eggs together until you can easily spoon some out. Take out two teaspoons of the egg and replace with two teaspoons of lemon juice and try that.

[@elissarlinder8751]

Dear Geoff, Thank you for your reply! I was a bit eager to try the recipe today so, I didn't wait for your advice. I've simply added a few spoons of lemon juice and, I have drizzled a bit of lemon icing on top, after baking that is. Now as you've mentioned it had affected the consistency, so after chilling the, I have dusted my working surface and roller so it wasn't so bad to work with the dough after all (beginners luck). The cookies are still not completely cooled down but my husband and I have tried them and they are delicious! Thank you for this recipe. I will try what you've advised next time. Cheers and happy baking indeed! Eli

[@geoffsbakingblog]

@@elissarlinder8751 Hi Eli. That's great. I am glad they turned out well for you.

[@brucebowen100]

You can use the "nifty little gadget" to make the designs for Chinese Moon Cakes made for the Autumn Moon Festival. Maybe they make the gadget with Chinese designs. Look around in Chinatown or fly off to Hong Kong in your spare time.

[@geoffsbakingblog]

I have only seen the gadget from one company, which is Italian and very popular in CZ, they do four series of designs, Christmas, Easter, Party and the one I used.

[@harjeetkaur9107]

Hi ,l love your cookies 👍

[@geoffsbakingblog]

Hi Harjeet Kaur. Thanks very much, I am glad that you are enjoying them.

[@BucatarestecuRodica]

Very yummy like

[@geoffsbakingblog]

Thanks very much.

[@BakingWithElliott]

Another great video Geoff, that gadget was great!

[@geoffsbakingblog]

Hi Elliott, thanks very much.

[@أمةاللهالمغربية-ذ5ك]

Tradiction en francais svp ou en arabe

[@geoffsbakingblog]

Bonjour. Si vous cliquez sur «paramètres» lorsque vous regardez la vidéo, vous pouvez choisir «traduction automatique» et vous pouvez ensuite choisir le français ou l'arabe. Pour mes dernières vidéos, je crée des sous-titres dans ces deux langues. Mais pour plus de facilité aujourd'hui, je vais placer une traduction française de la recette écrite ci-dessous. Ingrédients: 350g de farine tout usage 130g de beurre ramolli 120 g de sucre glace (150 g si vous n'utilisez pas le sucre vanillé ci-dessous) 30g de sucre vanillé (c'est-à-dire du sucre en poudre que j'avais conservé avec une gousse de vanille vide pour infuser le sucre avec une saveur de vanille) 2 œufs moyens (gros aux USA) Zeste de citron (j'ai utilisé deux petits citrons dont le zeste pesait 4 grammes) Méthode: Dans un bol, tamiser le sucre glace et la crème avec le sucre vanillé et le beurre, jusqu'à ce que le tout soit bien lisse. Ajouter les œufs et le zeste de citron et bien mélanger. Ajouter la farine et mélanger jusqu'à homogénéité et la pâte à biscuit est lisse. Envelopper la pâte dans une pellicule plastique en forme de disque plat carré rugueux et réfrigérer au réfrigérateur pendant au moins 2 heures. Préchauffer le four à 160C / 140C Fan / 320F Tapisser des plaques de cuisson (j'en ai utilisé 4 mais j'ai cuit en deux lots, donc deux suffiraient), de papier sulfurisé ou de tapis en silicone. Sortez la pâte du réfrigérateur et étalez-la sur environ 1/4 de pouce d'épaisseur (j'ai coupé ma pâte en 4 et j'ai fait chaque morceau séparément, en gardant le reste au frais). À l'aide d'un emporte-pièce d'environ 2,25 pouces, découpez les biscuits (vous devriez en obtenir 40 et plus de la pâte coupée enroulée). Déposer sur la plaque à pâtisserie et cuire au four pendant 10 à 12 minutes jusqu'à ce que les biscuits commencent tout juste à changer de couleur. Retirer et transférer sur une grille pour refroidir complètement.