Tuesday, 5 April 2011

Lemon Biscuits

These are from a recipe by Rachel Allen and I make them regularly with my 2 year old - very easy to do and they taste scrumptious.

Prep time: 10 mins
Cook time: 10 mins
Serving: Makes around 25 medium sized round cookies


175 g plain flour

Zest of 1 lemon (grated fine)

110 g soft butter cut into pieces

50 g caster sugar


1. Preheat the oven to 180 degrees celsius / Gas mark 4.
2. Put the flour and lemon rind into the bowl. Now add the chopped butter and rub in with your fingertips until the mixture resembles breadcrumbs. Do not use the palm of your hand.
3. Add the caster sugar. Bring the whole mixture together to form a dough. Initially it will feel like its not coming together but do not add water. Be patient, you will be able to form a dough.
4. Roll out dough to about ½ cm thickness and cut into shapes with cookie cutters.
5. Place carefully on a baking tray and cook for 8 – 10 mins in the oven or until they turn lightly golden.
6. The cookies will feel soft to touch. They will only harden on cooling – so ensure that you take them out of the oven when the edges start browning.
7. Remove from oven and cool on a wire rack. They will keep in an airtight container for about a week (assuming they stay that long!!!)

Variation: You can use orange rind instead of lemon or a mixture of lemon and orange.


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