0.125 kg Semolina Flour
0.002 kg Baking Powder
0.005 kg Baking Soda
0.150 kg Sugar, white granulated
0.003 kg Salt
0.115 kg Butter, unsalted
0.100 kg Eggs, whole 2
0.002 kg Lemon Zest
Preheat oven to 350F (175 c)
Sieve the dry ingredients 2 -3 times.
Line baking sheet with baking paper or a silpat.
Combine butter and sugar to mixing bowl and blend until smooth.
Add 1 egg and blend until smooth, then add second one.
Mix in the lemon zest and beat slowly for 20 seconds.
Add the dry ingredients and beat on low until combined.
Form into a ball and roll out to a log shape roughly 10″ long (25cm) and around 3/4 in thick (1.5cm)
Bake at 350˚F (175˚C) for 18-20 mins.
Allow to cool to ambient temperature then slice into 1 inch (2.5cm) slices.
Turn them onto the side and return to the oven for 4-5 mins, flip and bake again for 4-5 mins.
Enjoy to Chef Peter Boos!
