Italian Glazed Lemon Rings |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I just found this recipe and thought I’d post it for the Zaar World Tour to Italy. They sound awesome and I can’t wait to get them in the oven. I have no idea where to get candied angelica so that may be a challenge, but I think I will use candied lemon peel pieces Ingredients:
1 3/4 cups self rising flour |
1 1/4 cups sweet butter, diced at room temperature |
1 1/2 tablespoons milk |
1/4 cup caster sugar (superfine) |
1/2 finely grated lemon, rind of |
1 egg, beaten |
1 1/4 cups sifted confectioners' sugar |
2 tablespoons limon cello liqueur or 2 tablespoons lemon syrup |
1 tablespoon chopped candied angelica |
Directions:
1. Preheat over to 350.
2. Line 2 baking sheets with parchment paper.
3. Place flour into mixing bowl and rub in the butter.
4. Put milk, caster sugar, and lemon rind in a small sauce pan.
5. Stir over low heat until sugar dissolves.
6. Add to the flour mixture, together with the egg.
7. Mix well.
8. Knead lightly until smooth.
9. Roll walnut size pieces of dough into strands about 6 inches.
10. Twist 2 strands together and join ends to make a circle.
11. Place on baking sheets and bake for 15-20 minutes until golden.
12. For topping, stir the icing sugar and liqueur together.
13. Dip the top of each cookie into the topping.
14. Sprinkle with angelica.
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