Rolled Crisps Recipe
Ingredients
| Butter/Margarine | 2 Cup (16 tbs) | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Grated peel of 1 lemon | ||
| Eggs | 2 | |
| All purpose flour | 5 Cup (16 tbs) | |
| Baking powder | 5 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon, squeezed | |
Directions
Cream the butter: add the sugar gradually and continue creaming until light and fluffy.
Mix in the lemon peel and eggs, beating until the eggs are well blended.
Combine the flour and baking powder.
Add the flour mixture and milk alternately to the creamed mixture.
Stir in the lemon juice.
Shape Into a ball and chill in the refrigerator.
Roll to 1/4 inch thickness on a lightly floured surface.
Cut with fancy or plain cutters.
Bake at 400° for 12 to 15 minutes.
Mix in the lemon peel and eggs, beating until the eggs are well blended.
Combine the flour and baking powder.
Add the flour mixture and milk alternately to the creamed mixture.
Stir in the lemon juice.
Shape Into a ball and chill in the refrigerator.
Roll to 1/4 inch thickness on a lightly floured surface.
Cut with fancy or plain cutters.
Bake at 400° for 12 to 15 minutes.
Chef
