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1
Take your Kenwood or Kitchen Aid & put the K-paddle in. Place the softened butter together with the icing sugar in the bowl & beat until pale & fluffy.
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2
Stir in the sifted flour.
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3
Add the milk & the lemon rind.
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4
Now, mix everything until it is well combined.
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5
Take the dough out of the bowl & mix 1 minute with your hands. Form a thick ball & place into cling film & put away into the fridge for about 30 minutes to stiff up.
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6
Later on, it will be much easier to roll out the dough to use cookie cutters.
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7
After 30 minutes in the fridge, preheat the oven to 175u00b0C. for about 10 minutes.
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8
On a well floured chopping board, take the dough out of the clingfilm & cut into 2. Use 1 part & roll out to 5 mm thick. Put flour onto the rolling pin & it will be easier to roll the dough out.
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9
Use your favourite cookie cutters & reroll the rest of the dough again & again. Place the cookies on a Silpat or on baking sheets & bake for about 10 to 15 minutes into the center of the oven until they are a bit browned on the edges.
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10
Carefully, take them out of the oven & place on a wire rack to cool down.
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11
Take your second part of the dough & do the same.
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12
These cookies are lovely with a good cup of coffee or some lemon tea.
