Wuselig Recipes · Recipe 65
VegetarianWusel Lemon Biscuits
Bake butter biscuits with finely grated lemon zest. Add a thin lemon icing only once they are cool.
The little story
The Little Sour Face
The lemon biscuits were baked and cool on the plate. Flauschi stirred icing sugar with lemon juice. A little lemon wedge waited on the table.
Puschel„It smells so friendly. It must taste friendly too.“
He tried one tiny drop of juice. His eyes immediately squeezed shut and his mouth puckered. He quickly held the wedge away again.
Flauschi„Your face just tied itself in a bow!“
Puschel„My tongue found the lemon first.“
Flauschi laughed and pointed to the icing. There, sour juice had sweet icing sugar for company.
Flauschi„For the biscuits we mix them together. Then add just a thin coat.“
Puschel helped with a little spoon. This time the lemon stayed on the table. They waited until the icing dried.
Puschel„Now I will try the biscuit. My face can have a rest.“
He took a small piece of the finished biscuit. The zest smelled fresh; the icing tasted sweet and a little sour.
Flauschi„Does your face have another bow left?“
Puschel„Just a smile. That fits much better.“
Active preparation: about 40 minutes · 30 minutes chilling · Baking in total: about 36 minutes · About 25 minutes cooling after the last batch · About 20 minutes for icing/chocolate to set · Total: about 155 minutes. About 3 batches on a standard tray (about 30 × 40 cm), baked one at a time. Times and yield are estimates. Allow longer for a smaller tray, extra chilling or slow-setting icing.
Makes about 40–50 biscuits
How to make it
In a few words: Bake butter biscuits with finely grated lemon zest. Add a thin lemon icing only once they are cool.
Ingredients
- 250 g plain wheat flour, plus 1 tbsp for rolling
- 125 g cold butter, diced
- 75 g caster sugar
- 8 g vanilla sugar
- 1 medium egg
- A small pinch of salt
- 1 unwaxed lemon with edible peel: 2 tsp finely grated zest for dough, 1–2 tbsp juice for icing
- 80 g icing sugar for icing
Method
- Wash hands, weigh ingredients and line two trays with baking paper. Adults handle mixers, sharp tools, the oven and hot trays. Do not taste raw dough.
- Wash the lemon in warm water and dry. An adult finely grates only the yellow layer and measures 2 tsp. Then squeeze the juice. The white layer is bitter.
- Mix flour, caster sugar, vanilla sugar, salt and 2 tsp zest. Briefly knead in butter and egg. Do not add lemon juice to the dough. Flatten, cover and chill for 30 minutes.
- An adult preheats to 180 °C conventional or 160 °C fan.
- Roll on a little flour to 4 mm thick. Cut 4–5 cm rounds and place 2 cm apart on cold trays. Briefly gather and roll scraps again.
- Bake trays one at a time on the middle shelf for 10–12 minutes each, until edges are lightly golden. Allow about 3 batches. Keep remaining dough and the next tray covered in the fridge. Let a used tray cool completely before placing more dough on it.
- An adult removes the tray with oven gloves. Leave biscuits on the tray for 5 minutes to firm up, then carefully move to a rack and cool completely for about another 20 minutes. Eat only once cool.
- Mix 80 g icing sugar with 1 tbsp lemon juice first. Add more juice only drop by drop, until thick icing slowly runs off the spoon. Thinly coat the cold biscuits. Let dry for at least about 20 minutes until set; allow longer depending on the room and coating thickness. Use the remaining lemon elsewhere.
Keeping your biscuits
Pack only once biscuits are completely cool and icing is dry and set. Keep in a dry, tightly closing tin; best eaten within 2 weeks.