Lemony Nut Biscuits

About Lemony Nut Biscuits

Ingredients

• Lemon juice 2 tsps
• Lemon zest, grated 2 tsps
• Walnuts, finely chopped 1 cup
• Butter 115 gms
• Castor sugar 100 gms
• Egg yolk 1
• Vanilla essence 1 tsp
• Orange zest, grated 2 tsps
• Refined flour 155 gms
• Egg whites 2

How to Make Lemony Nut Biscuits (Stepwise Photos)

Method

1. Take butter in a mixing bowl, add castor sugar and cream together with an electric beater till light and fluffy.
2. Add egg yolk and vanilla essence and beat well. Add lemon juice, lemon rind, orange zest and refined flour and continue to beat with the electric beater till all the ingredients come together. Lightly knead with your hand and keep it in the refrigerator for 1 hour to chill and set.
3. Preheat the oven to 180º C. Line a baking tray with butter paper.
4. Take the bowl out of the refrigerator, divide the mixture into equal portions and roll them into balls.
5. Take the egg whites in a bowl and beat well with a fork. Take the walnuts in another bowl.
6. Dip each cookie ball in the egg white and roll only their tops in the walnuts, press lightly and place on the prepared tray.
7. Keep the tray in the preheated oven and bake for 20-25 minutes.
8. Bring the tray out of the oven and let the cookies cool down. Arrange them on a serving platter and serve with cups of hot tea.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps