3 whole eggs
150g of confectioner's sugar
toasted lemon zest from 1 lemon
3 tablespoons of cornstarch
3/4 cup of oil
1 tablespoon of active dry yeast
400 to 600g of all-purpose flour, sifted (the amount depends on the absorption of the dough)
3 whole eggs
150g of confectioner's sugar
toasted lemon zest from 1 lemon
3 tablespoons of cornstarch
3/4 cup of oil
1 tablespoon of active dry yeast
400 to 600g of all-purpose flour, sifted (the amount depends on the absorption of the dough)
Beat the eggs with confectioner's sugar until the mixture is very white
Add the oil and continue beating for a few more minutes
Add the yeast, cornstarch, and toasted lemon zest
Gradually add the sifted flour to achieve a manageable dough
Grease a surface
Open up a piece of dough to about 3mm thick
Cut into slices and place in a greased baking dish
Brush with egg wash and bake in a moderate oven for about 15 minutes.
