Butter Crisps RecipeOrigin: America Period: Traditional |
Ingredients
150g unsalted butter, warmed to room temperature 
Butter Crisps Preparation:Method:Cream together the butter and sugar until light and fluffy then add the egg yolks, lemon zest, lemon juice and kirsch and beat until smooth. Stir-in the flour and bring the mixture together as a dough. Cover with clingfilm and refrigerate for 1 hour. Turn the dough onto a lightly-floured work surface and roll out to about 3mm thick. Cut into rounds with a pastry cutter and transfer these to a lightly-greased baking tray. Place in an oven pre-heated to 170°C and bake for about 10 minutes or until nicely browned. Allow to cool completely and transfer to an air-tight container. Allow to stand for 2 days for their flavour to develop before serving. They will keep for up to six weeks if stored in an air-tight jar.
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