If, on the other hand, you prefer to prepare the dough by hand it is just as quick and simple; arrange the sifted flour in a heap, add the flaked butter and sugar, put the egg, vanilla and lemon juice in the center. Work quickly until you get a homogeneous and compact dough, wrap it in a sheet of cling film and place in the fridge for at least 30 minutes. *

Preheat the oven to 175 ° C and in the meantime roll out the dough to a thickness of about half a centimeter (I help myself by putting the dough between 2 sheets of lightly floured baking paper, one of these then I reuse it to bake the biscuits), form the biscuits and, if you like, you can sprinkle ground cinnamon on some, some brown sugar.

Cooking: Preheated ventilated oven at 175 ° C for about 10 - 12 minutes (they must not darken). Since each oven can vary according to its characteristics, the advice is to set a shorter cooking time and then add more minutes, if necessary to complete the cooking.

As a general rule, the oven should be preheated only if the static function is used, but in this case it can also be done with the ventilated function, since the final result is not compromised.

Allow the butter biscuits to cool completely; if you decide to cover them with chocolate, melt this in a double boiler or in the microwave, then dip the butter biscuits in the chocolate and leave to harden by placing them on a grate (put a sheet or a napkin under the grate for any chocolate chips).