Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Juniper sugar
Dough
Biscuits
How it's done
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Juniper sugar
Blitz the sugar and juniper in a food processor for approx. 5 mins., place 2 tbsp of the juniper sugar in a bowl and set aside the rest.
Dough
Add the butter, sugar and salt to the 2 tbsp of juniper sugar, mix using the whisk on a mixer. Add the egg, lemon juice and pepper, mix. Combine the cornmeal and flour, mix in.
Biscuits
Divide the dough into 20 portions, shape into balls, toss the balls in the reserved juniper sugar, place on two baking trays lined with baking paper. Flatten the balls, place a slice of lemon on top of each, sprinkle with the pepper and the remainder of the juniper sugar.
Bake
Approx. 20 mins. per tray in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly, leave to cool on a rack until the lemon slices are dry.
| Shelf life: | Store in a tightly sealed tin for approx. 3 days. |
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